CAROB PECAN PIE BITES
Servings
36 Servings
Prep Time
13-15 minutes
Cook Time
40 minutes
Author:
Missy J’s
These healthy, scrumptious, bite sized, carob pecan pies, are the perfect treat to bring to a family gathering. They are a delightful twist on the classic pecan pie, loved by many, but a little bit more like a cookie. You won’t find any corn syrup or other unhealthy refined sugars or bleached all-purpose flour in these little goodies. They are sweetened with coconut sugar and you can easily make them with whole wheat or a gluten free flour mix. They are terrific little dessert bites to enjoy during the fall.
Ingredients
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1/2 cup coconut sugar (or allulose)
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6 tbsp unsalted butter, softened (or coconut oil)
1 egg yoke (or egg substitute)
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1 tsp vanilla
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1 cup + 2 tbsp whole wheat flour (or gluten free flour mix)
2 tsp cinnamon
1 or 2 pinches nutmeg
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1/2 tsp baking powder
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1/4 tsp sea salt
1 cup pecans, finely chopped
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½ cup coconut sugar (or allulose)
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¼ cup carob powder
¼ cup + 1 tbsp heavy whipping cream (or coconut cream)
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1 tsp vanilla
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¼ cup carob chips
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1-2 tsp coconut oil
CAROB PECAN PIE BITES
Cookie Crust
Filling
Carob Drizzle
Directions
CAROB PECAN PIE BITES
Preheat oven to 350˚. Grease mini muffin pan cups; set aside.
Combine the coconut sugar, butter, egg yolk and vanilla in a mixing bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
Shape the dough into small balls about 3/4-inch in size; place each into a prepared mini muffin pan cup, pressing the dough onto the bottom and up one-third of the sides of each cup, creating a “bowl”.
Combine all of the filling ingredients in a medium bowl; spoon 1 teaspoon filling into each cookie.
Bake for 13 to 15 minutes or until the edges are golden brown. Let cool for 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.
Carob Drizzle
Create a double boiler by using a 1-2 quart pot filled about halfway with water and bring to a boil. Once boiling, turn the temp down to medium/low so that it is simmering.
Place carob chips and 1 tsp of coconut in a heatproof bowl that fits inside the pot, keeping the bottom of the bowl out of the water. Stir the carob chips and coconut oil as they melt. Do not let it get too hot as it can cause the carob to clump up and not be smooth enough to drizzle.
Once completely melted, carefully remove the bowl from the pot using oven mitts. If your carob drizzle is too thick add in the other tsp of coconut oil.
Place your carob pecan pie bites on a piece of parchment paper and drizzle the carob over them.
Will keep on the counter for a few days or store in the fridge for up to a week.
Recipe Note
