The no bake alternative pecan pie…all of the goodness and loveliness of the naturally sweet pecans, given a bit of a boost with dates and maple syrup, encased in a pecan and coconut shell and topped with a mini disk of chocolate.
Pecans are on of my favourite nuts! They’re my go to luxury nut and definitely my favourite for making no bake and baked grain free tart shells or square treat bases! I love their distinct naturally sweet and almost caramel like flavour. The only downside of my love affair is the hefty price tag…
Would you believe I’ve never actually had a real deal pecan pie?! It’s not really a thing in Ireland and I was only introduced to the concept as a result of following all the American and Canadian food blogs over the past few years. I’ve never made a traditional pecan pie either, though I have made some delightful alternatives. My pecan pie squares two years ago were truly incredible, even more so because I happened to have not so coincidently just made a batch of buttered pecan ice cream to serve on top! Oh dear lord I can’t believe that was two years ago!!! Clearly 2014 I had excess money to splurge on pecans as I also made pecan caramel chocolate cups and then waited until 2015 to create my favourite of them all…chocolate pecan caramel squares!!! Possibly one of the best sweet treats I’ve ever made. I remember freezing one of them and the discovering it in the back about 2 months later and it was like Christmas had come early. Quite literally as it would have been around late October!
The latest addition to the pecan line up were my chocolate protein icing topped pecan fudge protein bars which actually come close enough to hitting the top spot! Or course one of Meridian’s new nut butters this year was of course pecan butter; brazil and macadamia being the other too alternatives! Pecan is my favourite but of course and really lends itself to being used in recipes. I made use of a jar to create these little mini no bake pecan fudge pies and I kid you not, they are positively dreamy! Fudgy, buttery, sweet, but not at all sickly. A crunchy shell, smooth, creamy fudge filling and a final pop of pecan on top.
They are a little tedious to make but you prefer you can opt for not creating a shell/case and simply create a base, akin to a cheesecake base if you like! I prefer to go all out and spend a little bit of extra time making them as I think they look kind of cute. Once they’re made you can keep them in the fridge for up two weeks ish…not that they are likely to last that long! You could also freeze any leftovers or simply store them in the fridge if you do want to ration them out!
A little late for Thanksgiving but definitely one for Christmas and New Years entertaining; they would also make for an awesome homemade gift bundle up in a decorative box, just make sure to let the recipient know to stick them in the fridge if not devoured upon procurement!
If you’re a pecan nut lover like myself what’s your favourite pecan centred dessert???
No Bake Mini Pecan Fudge Pies
Prep Time: 20 minutes
Cook Time: Nada!
Keywords: blender raw dessert snack gluten-free grain free low-sodium paleo soy-free vegan pecan butter pecan nuts
Ingredients (Serves 12)
For the Pecan Pie Shells
- 1 cup (100g) pecan nuts
- 1/2 cup (50g) walnuts
- 1/2 cup (40g) unsweetened desiccated coconut
- 1/4 cup (25g) coconut flour
- 3 tbsp (42g) coconut oil, melted
- 1 tbsp (20g) maple syrup
- Pinch of pinch Himalayan sea salt
- 1/4 tsp vanilla powder or vanilla extract, no essence
For the Filling
- 3/4 cup (180g) Meridian foods all natural Pecan Butter
- 3 tbsp (60g) maple syrup
- 1/4 cup (55g) ghee, melted; you can use coconut oil for a vegan-friendly option!
- 12 whole pecan nuts
- 1/4 cup (60g) 90% dark chocolate, melted
Place nuts into your food processor and blend to a fine crumb. Add in the remainder of ingredients and process for a minute or two to incorporate.
Line 12 case muffin tray with circles of baking paper; I use a loose bottom tray like this one.
Grease the tray with a small amount of melted coconut oil.
Place 1 heaped tbsp + 1 tsp of the mixture into each section of the tray. Press down to compact and spread evenly in each one using your fingers. Make an indent into the centre of each and push the mixture up the sides of each section as evenly as possible.
This is a little tedious. If you prefer you can just leave it as a crumb base in each section.
Rinse out your food processor. Place all filling ingredients into the food processor and blend to combine.
Place 1.5 tbsp of the mixture into each section of the tray.
Place into the fridge to firm up for at least three hours or overnight.
Melt the dark chocolate in a bain-marie or in 30-second increments in the microwave, stirring after each one. It should take about 1.5 – 2 minutes to melt the chocolate.
Place one teaspoon of the chocolate onto the top of each set pecan pie. Press a whole pecan on top each before the chocolate sets. Serve as they are or place into the fridge for a further 10 minutes for the chocolate to set.
I prefer these having been removed from the fridge for 15 minutes before serving! Delicious with some buttered pecan ice cream!