Makes 16-20 (depending on size)
3/4 cups almond flour1/2 cup whole pecans (blitzed to a crumb consistency)1 3/4 cups finely shredded coconut3 tbsp freshly squeezed orange juice (juice from approx. half an orange)Freshly grated zest of half an orangeA pinch of vanilla powder1/4 cup coconut oil2 tbsp rice malt syrup
3/4 cup pure, unseasoned pumpkin puree (made from baked pumpkin)1 1/2 tbsp maple/rice malt syrupA pinch each of cardamom, nutmeg, clove and ground ginger2 tbsp raw, unsalted cashew nut butter (at room temperature)1/4 tsp vanilla powder
Approx. 20 pecan halves for garnish
Preheat oven to 350˚F.
Cut small squares of baking paper (approx. 5 cm x 5 cm). Cut slits from each corner of each square *almost* to the middle of the square. Place in a mini tart/pie tray.
In a food processor, blitz all dough ingredients until the dough comes together.
Using a tablespoon (I used an actual measuring tablespoon for this) scoop out a tablespoon’s worth of mixture, shape it into a flat-ish round disc and place it on top of one of the baking parchment squares in a pie hole. Use the back of a teaspoon to shape the dough further and even out if necessary. Repeat until you have filled the tray.
To make the filling, blitz the filling ingredients until well-combined.
Spoon 1 heaped teaspoon of filling into each mini pie shell. Top each pie with a pecan half.
Bake mini pies in oven for approximately 10 minutes or until the pie crust is golden brown and the filling looks just set.
Remove from oven and allow to cool slightly before serving (they are delicious freshly baked and still warm).