Mini Cinnamon Pecan Pies

 Oh, let Thanksgiving begin.

My baby seester called me for pie advice this week.

I sent her some recipes for paleo pecan pie that she could bring to her office Thanksgiving potluck.

She thanked me with two words: love you!

I just love giving food advice.

Especially pie advice.

Have I ever mentioned that I’m a pie girl?

Yes, I love my cake and my cookies…but pie, I’ll eat it all day everyday.

I guess you know why Thanksgiving is my favorite holiday.

Give me pie, or give me death!

;)

IMG_0216

My pie has to have a crisp crust.

IMG_0219

Heck, I could just eat an entire thing of crispy pie crust.

IMG_0220

But then there’s this filling.

IMG_0221

It’s naturally sweetened w/ bananas and dates and stuffed w/ chopped pecans in every bite.

IMG_0222

No added sugar, you say?

IMG_0223

You won’t miss it, trust me.

IMG_0225

Did I mention these are mini sized pecan pies?

IMG_0226

Yep, you can thank me later.

IMG_0229 ;)

 

Mini Cinnamon Pecan Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A crisp, nutty, almond crust filled with a naturally sweetened, creamy date, banana, pecan filling. Gluten-free, paleo, vegan.
Ingredients
  • For the crust:
  • 1¾ c. almond flour
  • 1 T. ground flaxseed meal + 3 T. warm water (flax egg: let sit for 5 minutes)
  • 1 T. extra-virgin olive oil
  • ½ t. arrowroot powder
  • ¼ t. coarse sea salt
  • For the filling:
  • 1 c. pitted Medjool dates, soaked in water overnight
  • 1 small, very ripe banana
  • ½ c. unsweetened coconut milk
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 2 t. ground flaxseed meal
  • 1 t. arrowroot powder
  • 1 c. pecans, plus more for topping

Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease 6 small tart pans (or pie pans) with cooking spray.
  2. Combine all of the crust ingredients in a large food processor, processing on high until the crust forms a large ball.
  3. Press the crust evenly into each of the prepared tart pans.
  4. Bake the pie crusts for 10-12 minutes or until slightly golden.
  5. For the filling, place the medjool dates, banana, coconut milk, cinnamon, vanilla, flaxseed meal, and arrowroot into a food processor and process on high until smooth.
  6. Pulse in 1 c. of pecans and process until pecans are chopped finely.
  7. Divide the filling evenly into each pie crust.
  8. Arrange whole pecan halves in a circular design on top of each pie filling.
  9. Bake for an additional 20-25 minutes, or until the filing is cooked through.
  10. Let cool slightly and then devour.

 

Secret Recipe Club-Glazed Mini Donut Muffins

IMG_0177

 Y'all...it's that time again. Secret Recipe Club Monday. I am definitely in holiday mode...searching for gifts, making my list, checking it twice, oh....and I want to watch ALL THE CHRISTMAS MOVIES ALL THE TIME. Plus, cold weather just gives me … [Continue reading]

Chocolate Chip Pumpkin Muffins

IMG_0157

Happy Friday y'all! It's pretty much the coldest day of the week here. We are finally in the 30's! To you northerners, that may seem pretty hot, but for us southern Texans...it's down right freezing. I'm ecstatic. Coffee tastes better when it's … [Continue reading]

Pumpkin Pecan Bundt Cake

IMG_0129

I really hope that you're not sick of pumpkin. For realzzzzzz. I can't go one day w/out finding a pumpkin recipe that I just have to try...cakes, cookies, oatmeal, pancakes...its all pumpkin! You know what I haven't made in a looooooong time? A … [Continue reading]

Pumpkin Chocolate Chip Blondies

IMG_0116

My baby seester was home this past weekend and she confessed something to me. Let's just say that I was in utter shock when she said, straight-faced, point-blank "I'm just not feeling the pumpkin craze right now." This came from a girl who begged … [Continue reading]