Instead of having pumpkin pie for dessert on Thanksgiving this year, we had these mini vegan pecan pie tarts. Each one is like a little personal-pie, which makes these great for large gatherings. We’ll definitely be making these again over the holidays.

Print Mini Vegan Pecan Pie Tarts Ingredients For the crust 1 cup oatmeal

1/2 cup dates

1 tbsp maple syrup

Dash of sea salt

For the filling 1 cup pecan halves

1/2 cup sugar

1 cup water

1 tsp vanilla

1/2 tsp cinnamon

3 tbsp corn starch Instructions My Latest Videos Heat oven to 350 degrees. Blend the ingredients for the crust in a food processor until it forms a dough. Press the dough into a muffin pan. In a saucepan, add the pecans, sugar, water, vanilla and cinnamon and simmer until sugar is dissolved. Stir in cornstarch and stir until it begins to thicken. Add to muffin pan on top of prepared crust. Bake for 20 minutes. Let them cool for 45 minutes before removing them from the muffin pan. 3.1 http://veganfoodlover.com/mini-pecan-pie-tarts/ VeganFoodLover.com