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Vegan Pecan Tassies

With a flakey pie crust and sweet pecan filling, these vegan mini pecan pies will disappear in a flash.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Yield 13 - 15 cookies


  • 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


For a larger version, be sure to try this Vegan Pecan Pie.

Nutrition Information

Calories: 100kcal