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Mini Pecan Pies

by Pamela Higgins
on 11th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

If you love pecan pies, these healthy mini versions are sure to be a hit this autumn! These gluten-free, vegan, dairy-free and no refined sugar treats are easy to make and can be made in advance, ready for any celebration or when your sweet tooth is calling!


Mini Pecan Pies

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Ingredients

  • For the pastry cases
  • 1 cup oat flour – whizz up oats in a blender
  • ¼ cup ground almonds or hazelnuts
  • 2 tablespoons almond butter
  • 3 tablespoons maple syrup or date nectar (I used Beloved)
  • 2 tablespoons almond milk
  • For the pastry cases
  • 150g dates, soaked in hot water for 10 minutes
  • 2 tablespoons nut butter
  • 2 tablespoons almond milk
  • Pinch of salt
  • 1 teaspoon cinnamon
  • Dash of vanilla extract
  • 1 teaspoon maca powder (optional)
  • To decorate
  • Pecan halves
Mini Pecan Pies
Prep Time
Serves
4

Instructions

  1. Preheat the oven to 180 degrees C. Grease 6 muffin tins well with oil.

  2. Mix together the pastry ingredients in a bowl until a dough forms. Divide into 6 portions and use your fingers to push the pastry into each muffin tin and mould around the bottom and up the edges.

  3. Bake for 15-20 minutes until golden brown, then leave to cool in the tin.

  4. Meanwhile make the caramel – simply drain the dates and place in your Ninja Kitchen food processor with the other ingredients and blend to form a slightly chunky paste. Scrape out into a bowl and chill in the fridge until needed.

  5. Once the tartlet cases have cooled, spoon some of the caramel filling into each then top with a pecan half. Now enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins

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