Healthy Pecan Pie Mini is a perfect holiday dessert that is healthy, filling, and tasty. It’s awesome to enjoy a family favorite without sacrificing your healthy eating goals. This Healthy Pecan Pie Mini is naturally vegan, gluten-free, and refined sugar-free!
Healthy Mini Pecan Pies Recipe by Jessica Hoffman
If you’re looking for an alternative and want pecan pie that is not only healthy but also easy to make, vegan, gluten-free, and refined sugar-free, this is it! The trick to making these pecan pies healthy is using an oat-based crust and creating a “caramel” from Medjool dates. This also takes out all the stress from having to make actual pie crust. For this recipe, the crust is just made by blending a few ingredients together in a food processor.
Tips for making this recipe perfectly
- You can make the crust and filling for these healthy mini pecan pies in advance and then put them together right before serving. This can help you save time in your preparation.
- You can use mini tart pans like these or these.
- If you don’t have tart pans, you can also use a muffin pan with muffin liners and just press the batter into the bottoms of each mold.
- Make sure to use Medjool dates in this recipe for the best results. Regular dates won’t blend as well and turn into caramel.
- If you’d like to make this recipe entirely grain-free, you can substitute almonds in place of the oats. Simply grind up the almonds into an almond meal and use them in place of the oats. You can also substitute any sticky sweetener for maple syrup.
Healthy Pecan Pie Mini
- 2 cup oats gluten free
- 1 cup pecans
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- pinch of salt
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the oats, pecans, coconut oil, maple syrup, and salt together until combined.
- Scoop a spoon of the mixture into a mini tart pan (2-3 inches diameter) and press down firmly with your hands.
- Bake in the oven for 7-9 minutes, or until golden brown. Remove and let cool.
- In a food processor or high-speed blender, mix together the dates, almond milk, vanilla and salt until creamy and smooth, scraping down the sides of the food processor as needed.
- Use a knife to spread some of the caramel filling onto each pie and top each pie with a pecan.
NutritionServing size: 1/16th recipe Calories: 250
- sugar: 12g
- fat: 18g
- carbohydrates: 22g
- fiber: 5g
- protein: 4g