Here is my ‘I’m getting super excited for Christmas’ recipe. I’m always baking up mini treats like these to take to friends or for when they come and visit. These mini pumpkin and pecan pies are amazing for a sweet gift to someone this Christmas. Vegan, nutritious and just so tasty, I hope you enjoy. Xx
Serves 8
Ready in 15 minutes
Good For Christmas, Date night, Dinner Party, Drinks Party, Food Gift, Galentine’s, Galentines’s, Girls night in, Picnic, Valentines
100g ground almonds
50g of pecans
100g of desiccated coconut
1/2 orange, juiced
1tsp of vanilla extract
4tbsp of coconut oil
2tbsp of maple syrup (or honey)
Filling:
350g of pumpkin puree
2tbsp of maple syrup
A pinch each of cardamom, nutmeg and ground ginger
1tsp of vanilla extract
To Serve:
100g of pecan halves
Preheat the over to 175C.
In a food processor, blitz all dough ingredients until the dough comes together
Grease a cupcake tin or muffin tray, press the pastry into the base making it 1cm thick. Allow it to cover the bottom and up the side at least 2cm.
Blend the filling together apart from the pecans.
Spoon the filling into each mini pie shell and top each pie with the pecan halves.
Bake your mini pies in the oven for approximately 10 minutes or until pie crust is golden brown and filling looks set.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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