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Parve
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
2 eggs (or 2 flax eggs)
1/4 cup creamy almond butter, such as Haddar
2 tablespoons coconut oil, melted and cooled
1/4 cup Heave and Earth Coconut Sugar
1 and 1/4 cups blanched almond flour (not fine)
1 tablespoon coconut flour
2 tablespoons unsweetened plant milk
1/2 cup maple syrup
1/2 cup coconut sugar
2 tablespoons creamy almond butter, such as Haddar
2 tablespoons coconut oil
2 teaspoons vanilla extract
4 tablespoons ground flaxseed
4 tablespoons almond flour
2/3 cup chopped pecans, plus additional whole pecans for topping
Preheat oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
If using flax eggs, prepare two flax eggs by combining two tablespoons of ground flaxseed with five tablespoons warm water. Set aside to thicken.
In a medium bowl, cream together almond butter, coconut oil, and coconut sugar, eggs, and mix. In a separate bowl, combine coconut flour, almond flour, and salt.
Combine wet and dry ingredients. Add in almond milk (or any plant milk) to help everything come together.
Press a small portioned ball of the crust dough into the muffin tins- use your knuckle or finger to create a crater in the center of each tin. Set aside.
In a small saucepan, bring maple syrup, coconut sugar, 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 mixture. Cook on medium-low until the mixture has reduced and thickened, for about five to six minutes. Add chopped pecans, stir for a minute, and remove from the heat.
Now, work quickly to immediately fill each mini pie crust until it’s half full – do not overfill; it will grow in the oven. Top each with one pecan (for aesthetics and a crunch)!
Bake at 350 degrees Fahrenheit for about 20 minutes, checking to see that tops have caramelized and the sides are golden brown. Let cool for 15 minutes before removing from cupcake liners.
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