Mini Pecan Pies
Ingredients
- for the base:
- 75g almonds
- 65g buckwheat flour
- 1 tsp cinnamon
- 4 pitted medjool dates
- 2 tbsp maple syrup
- 2 tbsp coconut oil + extra for greasing
- for the filling:
- 65g pecans
- 80g cashew butter
- 2 tbsp maple syrup
- 6 pitted medjool dates
- pinch of salt
- the top:
- 60g pecans
- 2 tbsp maple syrup
- 1 tbsp cinnamon
Preparation
Pre heat the oven to 170c
Start with the base by blitzing the almonds to a flour in a food processor & then adding the buckwheat flour, maple syrup, dates & coconut oil
Blitz to a rough dough & then press into your greased tart tins
Bake in the oven for 15 mins until golden & hardened
Leave to cool a little before adding the filling
Make the filling by first blitzing the pecans until a sticky crumb consistency, next add the dates & cashew butter & blitz until smooth
Spread into the baked crusts
For the topping, spread the pecans in a roasting tray & cover with maple syrup & cinnamon & bake for 5 mins until crunchy
Use these to decorate the top
Put the completed pie in the fridge to set for an hour or so & then take out of the tins & enjoy !!
