You know how obsessed I am with pecan pie and no bake recipes (and chocolate, needless to say). This recipe is my go-to when I get that pecan pie craving satisfied immediately.

This very small-batch recipe makes only 3 cups, so I can throw this together, eat 1 or 2 and save another for later.

Just hits the spot so I can move on to a different dessert and isn’t that THE LIFE.

Mini-batch is where it’s at, trust me on this!

Print Recipe

5 from 2 votes

Mini-batch Chocolate Pecan Pie Bites

Prep Time5

Freeze Time1

Course: Breakfast, Dessert, Snack

Servings: cups

Calories: 152kcal

Equipment

Muffin pan, ideally mini

Ingredients

Crust layer

1/4 cup oat flour (30 g)
2 tsp maple syrup (14 g)
2 tsp (nut) milk (10 g)

Pecan pie layer

1 tsp maple syrup (7 g)
1 tsp coconut oil (5 g)
1 tsp nut/seed butter (5 g)
3 tbsp chopped pecans (20 g)

Chocolate layer

1 tbsp chocolate chopped/chips melted (15 g)

Instructions

Grease or line 3 cavities of a muffin pan.
In a small bowl add crust ingredients and stir to combine. Press about 1 tbsp into each muffin cavity.
In the same bowl microwave maple, coconut oil, nut butter and a pinch of salt to make an easy caramel. Stir in pecans. Add about 1 tbsp into each muffin cavity.
Freeze to set at least 1 hours, ideally overnight.
Melt chocolate and drizzle on the frozen cups and set again a few minutes in the fridge/freezer.
Enjoy!