Vegan Petit Pecan Pies

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Vegan Petit Pecan Pies

makes 24 mini pies 

ingredients:

• filling:
• 1 cup chopped pecans
• 3/4 cup packed dark brown sugar
• 3 tablespoons water
• 2 tablespoons melted coconut oil
• 1 tablespoon chia seeds, ground
• 1 teaspoon vanilla extract
• pinch salt
• crust:
• 2 cups all purpose flour
• 1/2 cup melted coconut oil
• 2 tablespoons unsweetened alternative milk

directions: 

1. Combine all of the crust ingredients in a bowl and mix them into a ball of dough.
2. Portion the dough equally into 24 pieces and place them into the mini muffin tin. Using a tool or your fingers, mold the dough to the sides of the muffin cups. Work the dough as little as possible to achieve the flakiest crust.
3. Combine all of the filling ingredients except for the pecans in a medium sized bowl. Make sure to mix them together quickly as the chia will begin to bind together once wet and make it difficult to mix new ingredients in.
4. Once you have the filling mixture combined and smooth, add the pecans and fold them in. 
5. Distribute the filling among the 24 cups. Try your best to keep the filling from touching the tin itself. The oil in the crust makes for incredibly easy removal after baking but if some of the filling spills over, it will stick. 
6. Bake at 325ºF for 15-20 min or until the crust turns golden brown.
7. Remove from the oven and let cool. Then gently lift the mini pies from the tin and serve!