Pecan Pie Petites

My no-bake Pecan Pie Petites that taste just like the holidays, less the sugar spike, crash, crave rollercoaster! These babies are KETO & VEGAN & taste just like the real thing in one little one-and-you’re-done bite! 🥧 MOST of the “healthier” pecan pie versions contain dates which we all know are natural, but often spike blood sugar. We don’t use dates in mine. I’ve figured out another sugar-free way without compromising on taste or texture! You are going to LOVE these little babies on your holiday table.

Pecan Pie Petites mise en place/ food prep.
Ready to set-up my no-bake Pecan Pie Petites in the fridge.

We usually start making these around October during the Autumn/ Fall season, right the way through the holidays. Perfect for a Halloween, Thanksgiving, Diwali, Hanukkah, Christmas, Winter Solstice, and in addition, anytime of the year! 😉 Make sure you check out my Chef Tips below to ensure you get the same results as I get every single time I make these. The one ingredient coconut cream on top is optional. We have with and without and both are absolutely delicious. Enjoy! If you’re making these this holiday season – HAPPY HOLIDAYS! xo

Pecan Pie Petites

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Recipe by Priscilla Soligo Course: Uncategorized
Servings

12 sm

servings
Prep time

20

minutes

Ingredients

  • For the Crust
  • 60g     ½ Cup Walnuts

  • 50g ½ Cup Desiccated Coconut

  • 23g 1½ Tbsps Coconut Oil, melted 

  • 20g 1 Tbsp Keto Maple Syrup*

  • 7g 1 Tbsp Ground Flax

  • Pinch of Unrefined Salt 

  • For the Filling
  • 120g  1 Cup Pecans

  • 77g  ¼ Cup Keto Maple Syrup* 

  • 30g 2 Tbsps Hot Unsweetened Plant Milk*

  • 20g 1 Tbsp Almond or Cashew, or Pecan Butter 

  • 15g   1 Tbsp Coconut Oil, melted

  • 5g 1 tsp Vanilla Extract 

  • 2g 1 tsp Ground Cinnamon 

  • 18 Drops Caramel Monk Fruit Drops*

  • 1g  ¼ tsp Unrefined Salt 

  • Coconut Cream
  • Optional 1 Can Coconut Cream, rinse top of the can under water to clean. Place in fridge overnight in the can. Next day, remove the can from the fridge (do not shake!) Carefully scoop out the top (separated cream) only for the pumpkin pie petites topping. Keep the coconut water to use in smoothies or other applications.

Directions

  • For the Crust
  • In a food processor, process everything until the crumb comes together between your thumb and finger when you press it. 
  • Using a non-stick mini muffin tray lined with strips of parchment paper, press your crust into each cavity. Make sure they slightly go up the sides so as to hold the filling. 
  • Place into the freezer to set up for 20-30 minutes. 
  • For the Filling
  • On the stove on low heat in a dry pan toast the pecans until fragrant stirring constantly. Approx. 5-6 mins. 

  • In a food processor, process all ingredients except the hot plant milk. 
  • Add in the hot plant milk & process until creamy smooth. 
  • Using a teaspoon spoon the filling into each of the prepared crust cavities once they’re set up. Add one pecan on top for garnish. 
  • Place your pecan pie petites tray back into the freezer for 1 hour to set up. 
  • Remove from the freezer & enjoy, or place them into an airtight sealed container in the fridge for whenever you need a healthy taste of the holidays!

Notes

  • Chef Tips: 
  • *I use ChocZero keto maple syrup when I make this recipe, as it’s thicker than most other brands & replaces “dates” which most raw recipes call for, but often spike blood sugar. 
  • *I use Now Food Brand Caramel Monk Fruit Drops for this recipe. 
  • *For the ‘plant’ milk in this recipe you can use unsweetened almond, or cashew, or coconut milk.  
  • Storage: Store these Pecan Pie Petites in an airtight sealed container in the fridge for up to 3 weeks.

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