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Caramel Pecan Pie Bites


20oz(about 1.5 cans) full fat coconut milk

3/4 cup coconut sugar

1/2 tsp salt

1 tsp vanilla

3 cups pecans

1 tsp cinnamon


1 cup pecans

1 cup rolled oats

1 tsp cinnamon

1/2 tsp salt

3 pitted dates

3 tbsp maple syrup

2 tbsp coconut oil


1.Add the coconut milk, coconut sugar, salt ad 1 tsp cinnamon to a sauce pan and bring to a boil

2.Boil for 3-5 minutes then reduce to a simmer. Simmer for 20-30 minutes, stirring occasionally

3.While the caramel is simmering, make the crust by adding all of the crust ingredients to a food processor and pulsing until a firm dough forms and there are no large chunks

4.Line a 8x8in baking dish with wax paper

5. Press your crust into the dish

6.Chill the crust until the caramel pecan topping is ready

7.Once the caramel has turned a deep amber and thickened (consistency should be like a thick sauce) remove from heat and whisk in the vanilla and pecans

8.Set aside to cool slightly(10min) before pouring over your crust

9. Leave to set overnight in the fridge or for at least 4 hours

10.Serve chilled

Can be stored in the fridge for 5-7 days!!


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