Healthy Mini Pecan Pie Bites + a Video!

These HEALTHY MINI PECAN PIE BITES are the perfect way to indulge in your favorite holiday treats without feeling guilty.

Pecan Pie. Can you believe I didn't actually try Pecan Pie until about a year ago? It's not something I grew up with. It's not something that my mom or grandma ever made, or even bought. And it actually never even appealed to me!

But when a client sent a whole pecan pie to our office last holiday season, I couldn't help but give it a shot. I mean, c'mon, I can't call myself a foodie and not actually know what pecan pie tastes like.

My thoughts on it?

Too rich!

I mean, don't get me wrong... it was delicious and had so much flavor, but I couldn't eat more than one bite without feeling like my teeth were going to rot out of my head.

Ever since then, I have wanted to replicate that pie into something healthier, less rich, and of course miniature. Because who doesn't like mini food?! (you know, so you can have 2!)

Healthy Mini Pecan Pie Bites

5 from 3 votes

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Calories:

Author: Cindy

Ingredients

For Crust:

• ▢ ¾ quinoa , cooked
• ▢ 5-6 dates , pitted and soaked in water for about 30 minutes prior to using
• ▢ ½ cup walnuts
• ▢ 1 Tablespoon agave

For Pie Filling:

• ▢ 1 Tablespoon ground flax seeds
• ▢ 3 Tablespoons water
• ▢ 3 Tablespoons coconut oil , melted
• ▢ 2 Tablespoons granulated sugar
• ▢ ⅓ cup brown rice syrup
• ▢ 1 Tablespoon almond milk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup whole wheat pastry flour
• ▢ ½ cup chopped pecans

For Garnish:

• ▢ whipped cream
• ▢ pecan halves

Instructions

• Preheat oven to 375 degrees. Lightly coat 10 mini muffin tins with coconut oil.
• Combine flax seed and water together in a small bowl and set aside.
• In a food processor, pulse cooked quinoa, pitted dates, walnuts, and agave until a paste is formed. Press heaping tablespoonfuls of quinoa mixture into the mini muffin tins.
• To make pecan pie filling, whisk the flax seed mixture together and bowl into a large mixing bowl. Add melted coconut oil, sugar, and brown rice syrup, mixing completely. Add almond milk, vanilla, whole wheat pastry flour, and chopped pecans and combine until just mixed.
• Spoon mixture into quinoa crusts, filling to the top of the cups. They won't expand, so you don't have to worry about it spilling over.
• Bake in the preheated oven for 17-21 minutes, or until the edges of the crust are browned.
• Remove and let cool completely before lining a knife around the edges of the pies and carefully taking them out.
• Top with a dollop of whipped cream and a pecan.