The only thing better than a generous slice of rich, pecan pie is a handful of these adorable Pecan Pie Bites! Not only are these tasty bites cute, they are also free of grains and refined sugar, without sacrificing any of the sweet, classic flavor of pecan pie. On Christmas Eve you’ll find me sitting by the Christmas tree with a plate of these insane Pecan Pie Bites, a steaming mug of decaf Vanilla Chai tea, and a content smile on my face :-)
½ cup coconut oil
½ cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
⅛ teaspoon sea salt
3 egg yolks
½ teaspoon vanilla extract
1 cup blanched almond flour
¼ cup coconut flour
¼ cup arrowroot starch
½ cup pure maple syrup
½ cup coconut palm sugar
1 tablespoon molasses
2 tablespoons coconut oil
1 tablespoon bourbon
1½ teaspoons vanilla extract
½ teaspoon sea salt
2 eggs, beaten
1 cup pecan halves, lightly toasted and roughly chopped
Preheat the oven to 325 degrees F. Line 3 (16-tin) mini muffin pans with muffin liners – 48 total.
In a large mixing bowl beat the coconut oil and palm shortening with an electric mixer on high speed for 30 seconds. Add coconut palm sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg yolks and vanilla until combined. Beat in the almond flour, coconut flour and arrowroot starch.
Drop 1 teaspoon of dough into each muffin tin and press down to create an even bottom with raised sides. Bake for 8 minutes, until golden brown. Cool.
In a medium saucepan combine the syrup, palm sugar and molasses. Cook until the sugar dissolves, about 3 minutes. Cool for 5 minutes. Whisk in the coconut oil, bourbon, vanilla and salt. Whisk in the eggs and then mix in the pecans. Use a spoon to fill each muffin tin with the filling mixture.
Bake for 18-20 minutes or until golden and set. Cool for 15 minutes. Keep chilled in the fridge until you’re ready to serve. Enjoy!
Calories: 42
Fat: 3g
Carbohydrates: 2g
Sodium: 58mg
Fiber: 1g
Protein: 1g
Sugar: 2g