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!



My pie has to have a crisp crust.


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


But then there’s this filling.


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


No added sugar, you say?


You won’t miss it, trust me.


Did I mention these are mini sized pecan pies?


Yep, you can thank me later.

IMG_0229 ;)


Mini Cinnamon Pecan Pies
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.
  • 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

  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.


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