Mini Pecan Pie Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 cup Dates

• Condiments

  • 3 tbsp Maple syrup
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 2 cups Almond meal
  • 1/4 cup Date sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans

Found on catchingseeds.com

Description

Directions

• Grease 2 mini muffin tins liberally with coconut oil spray. Set aside. 
• Add the almond meal to a large bowl and set aside. In a small saucepan, heat the coconut oil and maple syrup until melted. Pour this over the almond flour and stir to combine. Take 1 tablespoon of the crust dough and press it into one of the mini muffin tin cups. Be sure to evenly cover the sides and bottom, like a mini pie crust. Repeat with the remaining dough. Place the trays in the fridge to chill for 1 hour. 
• While the dough is chilling. Preheat the oven to 350 degrees. Spread the chopped pecans out on a small baking tray. Bake for 5 minutes, or until fragrant and lightly toasted. Add into a medium bowl. 
• Add the remaining filling ingredients into the pecans and stir to combine. Set aside. 
• Once the dough has chilled, bake for 10 minutes. Remove from the oven and let cool completely. 
• Evenly split the filling between all of the cups. Top each with a whole pecan and bake for another 10 minutes. Remove from the oven and let cool completely in the tart cups. Using a butter knife or spoon, loosen the cookies from their cups and remove. Serve.