- 1/2 cup raw pecans, chopped fine (50g)
- 1 tbsp water
- 1 tbsp ground flaxmeal
- 1 1/2 tbsp agave or pure maple syrup
- 2 tsp molasses
- 1/8 tsp salt
- optional 2 tsp vegan butter or oil
Pecan Tassie Crust
- 3/4 cup spelt, white, or ap gf flour
- 1/4 cup sugar, unrefined if desired
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 1/2 tbsp cold vegan butter (or oil, see note below)
*Using oil will yield a crispier crust, while using butter will yield a softer crust. To break up the pecans, I like to either use a food processor or place the nuts in a bag and then smash the bag with a rolling pin or side of a can until nuts are finely chopped. Preheat oven to 350 F. Grease a mini muffin tin. For easier removal, you can put a thin strip of parchment paper inside each tin if desired (see photo). Whisk together the first six ingredients (and 2 tsp spread or oil, if using for a richer flavor). Refrigerate at least fifteen minutes to thicken. Meanwhile, combine crust ingredients in a new bowl, completely breaking up the butter until fine crumbles form. Press 1 1/2 tbsp dough into the bottom of each mini muffin tin, using a spoon or your fingers to make a shallow well in each center. Add about 1/2 tbsp of the refrigerated filling to each well. Bake on the center rack, 12 minutes. Let cool before removing from the tins. View Nutrition Facts
Calories: 100kcal