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.