Recipe of the Week: Mini Pecan Pie

Traditionally prepared pecan pie can have nearly 550 calories per slice and who needs an entire slice right!? Today I want to give you a way to have your pecan pie and eat it too!

Mini Pecan Pie Crust

  • 2 cups oats (or you can substitute ground almonds)
  • 1 cup pecans
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • Pinch of sea salt

Mini Pecan Pie Caramel Filling

  • 1 cup pitted Medjool dates
  • 6 tbsp almond milk
  • ½ tsp vanilla extract
  • Pinch of sea salt
  • Pecans to top


  1. Preheat the oven to 350 degrees F.
  2. In a food processor, pulse the oats, pecans, coconut oil, maple syrup, and salt together until combined.
  3. Scoop a spoon of the mixture into a mini tart pan (2-3 inches diameter) or muffin tin with paper or parchment liner cups and press down firmly with your hands.
  4. Bake in the oven for 7-9 minutes, or until golden brown. Remove and let cool.

For caramel filling:

  1. In a food processor or high-speed blender, mix together the dates, almond milk, vanilla and salt until creamy and smooth, scraping down the sides of the food processor as needed.
  2. Use a knife to spread some of the caramel filling onto each pie and top each pie with a pecan.

Serving size: 1/16th recipe. 250 calories, 12 grams sugar, 4 grams protein.
Recipe by Jessica Hoffman

Beth Hammond

Beth Hammond

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