What’s that? You say you have pecans leftover from that holiday baking extravaganza? But not enough for another giant pie? Put ‘em to use with a smaller-scale (and much healthier!) version of the one you just gobbled up. These minis are huge on flavor but low on added sugar, with super sweetness from a silky, raw white chocolate and almond spread for the filling. Chilled, not baked, they’re perfect when your oven needs a break—or when you want “just a bite,” not a whole slice.
Mini Raw-Vegan Pecan Pies
Makes 4
Ingredients
Crust
1/2 cup pecans
1/2 cup shredded coconut
1/4 cup hemp hearts
1 Tbsp. coconut oil
1 Tbsp. maple syrup
Filling
RawMio Almond Silk white chocolate almond spread
Topping
1/2 cup pecans
Directions
- In food processor, combine all crust ingredients and mix until a dough-like mixture is achieved.
- Evenly distribute crust into bottom of 4 paper muffins liners. Pat down crust and even throughout the liner.
- For filling, pour RawMio Almond Silk white chocolate almond spread into each crust, drizzling in enough to cover the crust.
- Top filling with pecans.
- Freeze for up to two hours or until completely frozen.