You Won’t Believe It’s Vegan and Gluten Free: Healthier Pecan Pies

you won’t believe it’s vegan and gluten free: healthier pecan pies

if you’re looking for a healthier, lighter version of pecan pie that doesn’t compromise on taste or texture, you’ve come to the right place.

these mini vegan and gluten-free healthy pecan pies will make you forget all about the traditional version.

with a creamy, coconut cream-infused filling, a perfectly crisp crust, and just the right amount of sweetness, this recipe is a total game-changer.

best of all, it’s plant-based and free of gluten, so it’s great for a variety of dietary needs :).

taste and texture:

these mini pecan pies taste just like the classic version, but with a twist that makes them lighter and a little less rich.

the filling is luxuriously smooth, thanks to the Edward & Son’s Let’s Do Organic® Organic Heavy Coconut Cream.

it creates a creamy, silky texture that holds everything together while giving it a rich, coconut flavor without being overpowering.

the natural sweetness from maple syrup and coconut sugar adds depth, while the pecans offer a satisfying crunch and toasty flavor that pairs perfectly with the velvety filling.

the crust, made from almond flour, oat flour, and flax meal, is both sturdy and crumbly, with a subtle nutty flavor that complements the rich filling.

why edward & son’s coconut cream is the star:

the secret ingredient here is definitely Edward & Son’s Let’s Do Organic® Organic Heavy Coconut Cream!

it’s thick and creamy, with just the right consistency to make the filling smooth and luscious.

this coconut cream provides a dairy-free, plant-based alternative to heavy cream, and it brings a subtle coconut flavor that enhances the pie without overpowering the other ingredients.

Let’s Do Organic® Organic Heavy Coconut Cream has a 30% fat content, making it perfect for dairy-free whipped cream, sauces, desserts, and more!

their Organic Heavy Coconut Cream is certified USDA Organic, Kosher Certified, and gluten-free.

it’s the perfect base for a creamy filling and really shines in this healthy version of pecan pie.

the role of cornstarch:

Edward & Son’s Let’s Do Organic® Organic Cornstarch is the unsung hero in this recipe.

it helps thicken the coconut cream filling and gives it the perfect consistency.

without it, the filling could end up too runny or not set properly.

by mixing the cornstarch with a little bit of coconut cream to make a slurry before adding it to the rest of the ingredients, you ensure that the starch doesn’t clump up.

it thickens the filling quickly—within just 3-4 minutes of cooking—without leaving any graininess behind. this allows the pies to set beautifully, creating a smooth, custard-like filling that holds its shape when sliced.

how to make these healthy mini pecan pies:

prepare the crust: preheat the oven to 350°f (175°c).

in a mixing bowl, combine 1 cup almond flour, 1 cup oat flour, 1/4 cup flax meal, 1/3 cup melted vegan butter (or coconut oil for a firmer crust), 1/4 cup maple syrup, and a pinch of salt.

stir until everything is well mixed, then press it into the bottom and up the sides of muffin cups. bake for 8-10 minutes, or until golden, then set aside to cool.

make the filling:

in a small bowl, whisk 3 tbsp cornstarch with a few tablespoons of the coconut cream until smooth (this is your cornstarch slurry).

in a saucepan, combine 1 1/2 cups Edward & Son’s heavy coconut cream, 3/4 cup maple syrup, 1/2 cup coconut sugar, cinnamon and 1 1/2 tsp vanilla extract. add the cornstarch slurry and whisk well.

cook over medium heat, whisking constantly for 3-4 minutes, until the filling thickens to a creamy consistency.

assemble the pies: remove the saucepan from heat and fold in 2 cups pecan halves. spoon the filling into the cooled crusts, spreading it evenly. bake for 10-12 minutes, until the filling is set and golden on top.

cool and slice: let the mini pecan pies cool completely before serving to allow the filling to firm up and set.

storage:

these mini pies store beautifully! keep them covered in the fridge for up to 4-5 days.

the filling will stay creamy, and the crust will remain crisp, making them the perfect make-ahead dessert.

if you’d like to freeze them, wrap individual pies tightly in plastic wrap, then store in an airtight container or freezer bag for up to 1-2 months.

just let them thaw in the fridge for a few hours before serving.

why this is a lighter version of pecan pie:

traditional pecan pie is loaded with refined sugars and butter, making it a heavy, calorie-dense dessert.

these mini healthy pecan pies lighten things up by swapping out those refined sugars for maple syrup and coconut sugar, which are lower on the glycemic index and offer some nutritional benefits.

using vegan butter or coconut oil keeps the fats plant-based and healthier, while the almond flour and oat flour crust offers fiber and healthy fats.

even with all these healthy swaps, the pies still have that rich, indulgent flavor you love.

perfect for any occasion, they’re sure to impress even those who don’t follow a plant-based or gluten-free diet.

enjoy every bite of these you won’t believe it’s vegan and gluten-free: healthier mini pecan pies—they might just become your new holiday favorite!!