Mini Pecan Pies

Crust:

Preheat oven to 350 degrees F (175 C) and lightly grease a muffin tin with coconut oil. Prepare two flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp warm water. Set aside to thicken. In a medium bowl, cream together almond butter, coconut oil, and coconut sugar. Add flax eggs and mix. In a separate bowl, combine coconut flour, almond flour, and salt. Combine wet and dry ingredients - add plant milk to help everything come together. Press about 2 tbsp amounts of crust dough into the muffin tins, and use your knuckle or finger to create a crater in the center of each tin.

Filling:

In a small saucepan, bring maple syrup, coconut sugar, pecan butter (or almond butter), coconut oil, and vanilla extract to a simmer. Once the mixture bubbles and begins to reduce, add in ground flaxseed and almond flour to thicken the mixture. Cook on medium-low until the mixture has reduced and thickened, about 5-6 minutes. Add chopped pecans, stir for a minute, and remove from heat. Work quickly to immediately fill each mini pie crust until level - do not overfill. Top each with one pecan for aesthetics and crunch! Bake on 350 degrees F (175 C) for about 20 minutes, checking to see that tops have caramelized and sides are golden brown. Let cool for 15 minutes before removing from muffin tin and serving.