All the cozy flavor of pecan pie in a bite-size treat. These mini pecan pie cups have a naturally sweet almond flour crust, a rich maple-pecan filling, and a little surprise layer of chocolate in the middle. Made with simple, wholesome ingredients, they’re the perfect healthier dessert for holidays, gatherings, or whenever you’re craving something sweet and comforting.
20 minutes
20 to 25 minutes
40 to 45 minutes
12 cupcakes
Crust
1½ cups almond flour
3 tablespoons maple syrup
3 tablespoons melted coconut oil
Filling
½ cup maple syrup
¼ cup coconut sugar
2 tablespoons coconut oil
1 tablespoon nut milk (almond milk or your choice)
1 cup pecans
48 chocolate chips (4 per cup)
Preheat the oven to 350°F.
Make the crust:
In a bowl, combine the almond flour, maple syrup, and melted coconut oil. Mix until a soft dough forms.
Form the crusts:
Line a muffin pan with cupcake liners or lightly grease the pan. Divide the dough evenly between 12 cups and press it firmly into the bottom to form the crust.
Pre-bake the crust:
Bake for 5–8 minutes, until the crust is lightly set. Remove from the oven.
Make the filling:
In a small pot over high heat, combine the coconut oil, maple syrup, and coconut sugar. Whisk continuously until the sugar melts and the mixture begins to bubble.
Finish the filling:
Turn off the heat. Add the pecans and nut milk, then whisk everything together until well combined.
Assemble:
Place 4 chocolate chips on top of each baked crust.
Add the filling:
Spoon the pecan mixture evenly over each crust.
Bake:
Return the pan to the oven and bake for about 20 minutes, until the filling is set.
Cool:
Allow the pecan pie cups to cool before removing them from the pan so the filling can firm up.
