Nourishing 4-ingredient vegan pecan pie bites, made in a muffin tin with only 4 ingredients! Straightforward and satisfying, they are oil-free and gluten-free.
Nourishing Vegan Oil-Free Pecan Pie Snacks
These shouldn’t be so straightforward.
Or so decadent.
But oh, how they are.
Further, they double as sweet treats and energy snacks.
Just in time for Thanksgiving, it is my 4-ingredient vegan pecan pie bites!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Made with 4 ingredients
- Fast & straightforward to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
Four ingredients (excluding salt) is all it takes to render the deep toasted pecan and caramel flavor of classic pecan pie.
- pecans
- brown rice syrup
- dark molasses
- vanilla extract
- Optional: 1/8 teaspoon fine sea salt
The key to making these stick together is two fold: (1) chop some of the pecans, finely grind the rest; and (2) use a combination of molasses (for distinctive flavor) and brown rice syrup (to glue the nuts together). That’s it!
How to Make 4-ingredient Vegan Pecan Pie Bites
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 325F (160F) .
- Spray or grease 10 cups of a standard muffin tin.In a food processor, process 1/4 cup pecans until finely chopped (texture of meal, not flour).
- Transfer to a medium bowl. Chop the remaining pecans (not too fine) and add to bowl along with the remaining ingredients.
- Divide evenly among prepared cups. With moistened fingertips. lightly press mixture into cups.
- Bake in preheated oven for 12 to 14 minutes until pecans are fragrant and deep golden brown. Transfer tin to a cooling rack and cool completely in pan.
- Place the cooled tin in the refrigerator for at least 30 minutes. Using the tip of a butter knife, remove pecan pie bites from pan. Eat!
Do not fret about the total amount of sugar. The eight of sweetener is divided by 10 servings, which is more than reasonable for a treat.
Plus, it is a season of treats and decadence, so it’s better to plan ahead with balanced snacks that do the double-duty of satisfying sweet cravings and fueling a walk or run through the park, or a long day at the office.
Happy eats, everyone!
FAQ
How Do I Store the Vegan Pecan Pie Bites?
Store the pecan pie bites in an airtight container at room temperature for up to 3 days (unless it is hot and humid), the refrigerator for up to 2 weeks or the freezer for up to 3 months.
Can I Use Other Varieties of Nuts?
Yes, you can use other nuts, or seeds, in place of the pecans. For example, walnuts, almonds, sunflower seeds, or pumpkin seeds.
What is a Substitute for Brown Rice Syrup?
Corn syrup is the only other syrup that will work as a replacement for the brown rice syrup in this recipe. You can find organic versions of corn syrup at natural foods stores and online.
4-ingredient Vegan Pecan Pie Bites (GF, Oil-free)
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Servings: 10 3-inch round snacks
Ingredients
- 1 and 1/4 cups pecans divided
- 2 tablespoons brown rice syrup important for making these stick! other syrups do not work
- 2 teaspoons dark molasses OR maple syrup
- 1/2 teaspoon vanilla extract
- Optional: 1/8 teaspoon fine sea salt
Method
- Preheat oven to 325F (160F) . Spray or grease 10 cups of a standard muffin tin .
- In a food processor , process 1/4 cup pecans until finely chopped (texture of meal, not flour); Transfer to a medium bowl . Chop the remaining pecans (not too fine) and add to bowl along with the remaining ingredients,
- Divide evenly among prepared cups. With moistened fingertips. lightly press mixture into cups.
- Bake in preheated oven for 12 to 14 minutes until pecans are fragrant and deep golden brown.
- Transfer tin to a cooling rack and cool completely in pan. Place the cooled tin in the refrigerator for at least 30 minutes.
- Using the tip of a butter knife, remove pecan pie bites from pan. Eat!
Notes
Storage: Store in an airtight container at room temperature for up to 3 days (unless it is hot and humid), the refrigerator for up to 2 weeks or the freezer for up to 3 months. Brown Rice Syrup Substitute: The only other syrup that will work as a replacement for the brown rice syrup is corn syrup. You can find organic version of corn syrup at natural foods stores and online.
