Mini Raw-Vegan Pecan Pies

Andrew Davis

by | Updated: December 3rd, 2016

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.

Recipe: Mini Pecan Pies

Mini Raw-Vegan Pecan Pies

Makes 4


1/2 cup pecans
1/2 cup shredded coconut
1/4 cup hemp hearts
1 Tbsp. coconut oil
1 Tbsp. maple syrup

RawMio Almond Silk white chocolate almond spread

1/2 cup pecans


  1. In food processor, combine all crust ingredients and mix until a dough-like mixture is achieved.
  2. Evenly distribute crust into bottom of 4 paper muffins liners. Pat down crust and even throughout the liner.
  3. For filling, pour RawMio Almond Silk white chocolate almond spread into each crust, drizzling in enough to cover the crust.
  4. Top filling with pecans.
  5. Freeze for up to two hours or until completely frozen.