Instead of having pumpkin pie for dessert on Thanksgiving this year, we had these mini vegan pecan pie tarts. Each one is like a little personal-pie, which makes these great for large gatherings. We’ll definitely be making these again over the holidays.
Mini Vegan Pecan Pie Tarts
Ingredients
- 1 cup oatmeal
- 1/2 cup dates
- 1 tbsp maple syrup
- Dash of sea salt
- 1 cup pecan halves
- 1/2 cup sugar
- 1 cup water
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 3 tbsp corn starch
For the crust
For the filling
Instructions
- Heat oven to 350 degrees.
- Blend the ingredients for the crust in a food processor until it forms a dough.
- Press the dough into a muffin pan.
- In a saucepan, add the pecans, sugar, water, vanilla and cinnamon and simmer until sugar is dissolved.
- Stir in cornstarch and stir until it begins to thicken.
- Add to muffin pan on top of prepared crust.
- Bake for 20 minutes.
- Let them cool for 45 minutes before removing them from the muffin pan.
© VeganFoodLover.com
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