Christina, Beloved Mount Madonna Baker, Shares Her Mini Pecan Pie Recipe
“These lovely, guilt-free treats are just perfect for the holiday season! And from Mount Madonna, we want to wish you, your family, and friends a happy holiday season.” — Christina, Resident Baker at Mount Madonna
Mount Madonna’s Resident Baker, Christina, has perfected desserts that truly satisfy the heart, using tasty, natural ingredients. This recipe is gluten-free, dairy-free, high-protein, vegan, with no added sugar—and delicious!
We hope you enjoy the recipe for Christina’s mini pecan pies, a perfect fall treat!
INGREDIENTS
- 1 ¼ cups pecans
- 1 ¼ cups ground almond flour
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- 10 pitted medjool dates
- 0.42 cups plant-based milk (between ¼ – ½ cup)
- 1 teaspoon vanilla extract
- Optional: Dark chocolate chips for a melted chocolate drizzle on top.
COOKWARE
- 20-cup muffin pan
- Blender
PREP
- Preheat the oven to 325°F.
- Soak pitted medjool dates in hot water for 10 minutes.
INSTRUCTIONS
- Blend pecans until a coarse texture is reached.
- In a bowl, mix the almond flour, olive oil, and maple syrup until a soft dough forms.
- Divide the dough into 20 round pieces. These rounds will be the mini pie crusts.
- Press the rounds into the muffin pan cavities, making a dent in the center of each to hold the filling later.
- Bake for 20 minutes until lightly golden brown. Let cool.
- While the crust cools, blend the dates, milk, and vanilla extract until smooth. This will be used as the pie filling.
- Fill each almond flour cup with the date filling.
- Top each with a whole pecan (optional: toast the pecan for added nutty flavor).
- Melt the chocolate chips and top with chocolate drizzle, if desired.
