Pecan Pie Bites

Are you looking for a last minute Thanksgiving Day recipe for dessert?  Maybe one that’s somewhat healthy, gluten-free, dairy-free and delicious!  Don’t worry, I’ve got ya covered!

And no it’s not a pumpkin recipe :-)

It’s a spin on the classic pecan pie.  Which to be honest, I didn’t eat much of growing up.  We really didn’t have it at any family functions so it wasn’t something I grew up with.  I actually don’t think I ate it until I was a grown up! Man was I missing out!

Chocolate Pecan Pie Bites {Gluten & Dairy-free}

Ingredients

Crust

• 1 3/4 cups blanched almond flour

• 1 egg

• 1 tablespoon coconut oil

• 1/2 teaspoon arrowroot powder

• 1/4 teaspoon sea salt

Filling

• 10 dates

• 2 eggs

• 1/4 cup maple syrup

• 1 tsp. vanilla extract

• 1/4 cup enjoy life mini chocolate chips

• 1 tsp. coconut oil

• pecans for topping

Instructions

1. In a food processor, combine almond flour, sea salt and arrowroot powder.

2. Add in egg and coconut oil and pulse until it forms into a ball.

3. Press about a tbsp of the dough evenly into mini muffin tins then bake for 15 minutes at 350 degrees.

4. Meanwhile make the filling by adding dates to a food processor and pulsing until finely chopped.

5. Place chopped dates, syrup, vanilla and eggs in a medium bowl and mix until well combined.

6. When the crusts are finished baking, sprinkle a few mini chocolate chips into each pie and allow to sit to melt.

7. Once melted, spoon the filling into each pie cup and bake for 25 minutes.

8. Once the top has set up, place a pecan on top and bake for 5 minutes more.

9. While they are baking, pour mini chocolate chips and teaspoon of coconut oil in a small saucepan and melt over low heat.

10. Once pies are done drizzle melted chocolate over the top then allow to cool in the muffin tins.

11. Enjoy!