Sweet, caramely and nutty, these mini pecan pies really hit the spot. They are made with a delicious pastry and a rich filling, and they come in small sizes that are hard to resist. Perfect for a dessert or a sweet treat!
1: Place the can of coconut milk in the fridge for at least 3 hours or ideally overnight.
2: Preheat oven to 180°C.
3: To make the pastry, transfer the flour, the 6 tbsp butter and sugar to a mixing bowl, and rub the mixture together with your fingers until it crumbles.
4: Add the water and combine with your hands to make a dough. Add more water if the dough is still dry.
5: Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
6: Meanwhile, make the syrup filling by melting 1/4 cup vegan butter, brown sugar, maple syrup and cornstarch in a pan on medium heat. Bring to simmer for a couple of minutes, then add vanilla extract and remove from heat.
7: Extract the cream from the coconut milk can and stir it into the syrup. Save the coconut water for smoothies.
8: Remove the dough from the refrigerator, dust a work surface and a rolling pin with flour, and roll out the dough until it’s roughly 3mm thick.
9: Cut out 12 circles from the dough and place in each muffin mould, ensuring the dough is flush against the sides.
10: Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
11: Place muffin tray in the oven and bake for 25 minutes.
12: Remove from the oven and leave to cool for 5 minutes before serving.
