As the awareness for vegan diets becomes more prevalent, so does the need for dairy-free desserts. Costa’s recipe was inspired by one she found on Food 52, but rather than make a whole pie, she used a mini-cupcake tin to create bite-sized treats perfect for parties.
Mini Vegan Pecan Pies
(from Food 52)
¾ cup raw pecans
¾ cup raw walnuts
¼ tsp sea salt
¼ cup shredded coconut
1 cup pitted medjool dates, packed
1 ¼ cups medjool dates, tightly packed, pitted and soaked in warm water for at least an hour
½ cup plus ¾ cup raw pecans, divided
¼ cup melted coconut oil
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Big pinch sea salt
Place the walnuts and pecans, sea salt and coconut in a food processor and grind roughly.
Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand.
Press mixture evenly into mini cupcake tins.
Drain the dates, reserving the soak liquid.
Transfer the dates to a high speed blender or powerful food processor.
Add the ½ cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt and about ¼ cup of the date-soaking water.
Blend until the mixture is totally smooth.
Pour the filling into the crust. Smooth the top over with an inverted spatula.
Place in the fridge for at least four hours to set.
Decorate the top with the ¾ cup pecans and continue to chill till ready to serve.