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4.34 from 6 votes

Small-batch No-bake Pecan Pie Bites

Prep Time10 minutes
Freeze Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: chocolate, cookie dough, easy recipes, gluten-free, low sugar, no-bake, pecan pie, pecans, plant-based, small-batch, vegan
Servings: 10 cups
Calories: 112kcal

Equipment

  • (Mini) muffin pan

Ingredients

Cookie layer

  • 3/4 cup oat flour (90 g)
  • 2 tbsp maple syrup (42 g)
  • 2 tbsp (nut) milk (30 g)

Pecan layer

  • 1 tbsp maple syrup (21 g)
  • 1 tbsp coconut oil (15 g)
  • 1 tbsp nut/seed butter (16 g) I use almond butter
  • pinch of salt
  • 1/2 cup pecans, or other nuts, chopped (60 g) hazelnuts would be so good
  • (optional) 1/3 cup chocolate melted (60 g)

Instructions

  • In a bowl mix oat flour, 2 tbsp maple syrup, 2 tbsp (nut) milk until cookie dough like. Add more flour or milk to adjust.
  • Press 1 tbsp cookie dough crust into each muffin cavity.
  • In a bowl melt coconut oil, nut butter, maple syrup and a pinch of salt to make an easy caramel (I use the microwave).
  • Add chopped pecans to the caramel and mix until all nuts are combined.
  • Add about 1 tbsp of the caramel pecans into each muffin cavity.
  • Freeze to set about 1 hour.
  • If using chocolate, melt chocolate in the microwave (thin with 1 tsp or so coconut oil to reach desired thinness) and decorate the tops of the cups.
  • Let chocolate set in the fridge/freezer and enjoy!

Notes

  • I keep leftovers frozen/refrigerated. They will not hold their shape in room temp so don't take these to a summer potluck! They're amazing cold treats.

Nutrition

Serving: 1 cup | Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg