These Vegan Mini Chocolate Pecan Pies are deliciously rich and creamy enveloped by a buttery and flaky vegan crust. It is packed with chocolate and pecans making each bite a joy to have.
440 grams (3 ½ cups) all-purpose flour, plus more for dusting
100 grams (1 cup) powdered sugar
¼ teaspoon fine sea salt
230 grams (1 cup) unsalted, vegan butter, cold, cubed about 1 inch in size
10-20 grams (2-3 teaspoons) vegan, evaporated milk, cold
200g (2 cups) pecan halves
29g (2 tbsp) unsalted, plant-based butter
400g (1 can) full-fat coconut milk
100g (½ cup) cane sugar
85g (¼ cup) maple syrup
½ tsp ground cinnamon
¼ tsp fine sea salt
5g (1 tsp) pure vanilla extract
30g (3 tbsp) cornstarch + 30g (2 tbsp) water, combined
170g (1 cup) chopped, vegan chocolate (or chocolate chips)
- Preheat the oven to 325°F or 163C. Line a baking sheet with parchment. Add in the pecans and spread them out. Once the oven is preheated, toast the pecans for 8-10 minutes, until they are fragrant, flipping them halfway through. When they are ready, take them out of the oven and allow the pecans to cool completely. Turn the oven up to 350F (180C).
- Prepare the crust. Combine the flour, sugar, and salt in a food processor and pulse to blend. Scatter the cubed, vegan butter over the flour and pulse until the butter is well incorporated. This should only take a few seconds.
- Add the cold, vegan evaporated milk 1 teaspoon at a time into the food processor and pulse with each addition. Stop adding the milk when you see soft, moist clumps. The dough is ready when you pinch some dough together and it holds together.
- Shape the dough into a disk. If the dough is still cold (the butter should not be melting), you can roll the dough out now. If not, wrap the disk in plastic wrap or transfer it into an airtight container and refrigerate for about 30 minutes.
- Make the filling. Add the vegan butter to a saucepan over medium heat. Once the butter has melted, add in the coconut milk, sugar, maple syrup, cinnamon, salt, and vanilla extract. Mix until all the ingredients are combined. Once it starts to simmer, slowly add in the cornstarch slurry, stirring constantly. When the filling starts to thicken, turn off the heat and remove the pan from the heat. Allow the filling to cool completely then add in the toasted pecans and chocolate. Make sure the filling is completely cooled to prevent the chocolate from melting before it is baked.
- When the dough is about ready, grease a muffin pan with some vegan butter or coconut oil.
- Roll the dough between two sheets of parchment paper. Lightly flour a sheet of parchment paper. Take the dough out of the refrigerator and place it on the center of the parchment paper. Lightly flour the dough and cover it with a second sheet of parchment paper. Roll the dough into a round shape, about 12 inches (30 centimeters) in diameter. Using a 3 inch cookie cutter, cut the dough into 15 pieces, rerolling the dough as needed. Place each piece of dough into the muffin pan, shaping the edges with your hands, pressing on all the sides. If you have extra dough, feel free to use other cookie cutter shapes to decorate the top of the pies!
- Divide the filling among the muffin pan, filling it about 3/4th of the way full. Top with any cut out dough you desire (optional).
- Bake the pies for 25-30 minutes or until the crust is lightly golden. Allow the pies to cool for about 20 minutes before carefully using a knife and running it along the edges of the pies and gently taking the pies out of the pan and to a cooling rack.
Keywords: pecan pie, vegan chocolate, mini pies, holiday pies, vegan crust