Pecan and Cashew Mini Pies

2. April, 2009

I love cashews and bananas whipped together. It becomes such a creamy and delicious blend, all I want to do is eat it and then some more! Making the filling is sometimes as far as I go with this recipe as I have so often eaten all of the filling before I make the shells, which is not such a good idea if you are having dinner guests! These mini pies are perfect as a dessert after a light meal as they are quite filling. They are very healthy, providing heart-healthy mono-unsaturated fats, protein, calcium, vitamins and slow releasing carbohydrates. If you include cacao nibs for the topping you will also enjoy the benefits of antioxidants and iron. Allow the mini pies to "develop" for 3-4 hours in the fridge before serving, for a fuller taste (not absolutely necessary but if you have sufficient time I recommend it). The pies are gluten free, egg free, lactose free and vegan.

You will need a food processor and a silicone muffins pan to make this recipe. I prefer muffin tins/pans made of silicone to the traditional ones as they are easier to work with. You can however line the traditional muffins pan with muffins paper cases if you prefer.

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Very healthy mini pies, perfect as a filling dessert after a light meal

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Pecan and Cashew Mini Pies

Makes 8-10 mini pies

Ingredients

Crusts

120 grams (4¼ oz) pecan nuts, ground in a food processor
80 grams (3 oz) almonds, bround in a food processor
75 grams (2¾ oz) dates, soaked in warm water for 20 minutes

Fillings

100 grams (3½ oz) cashew nuts, ground in a food processor
1 banana, ripe
4 tablespoons agave nectar
3 tablespoons cacao nibs or 15 grams (½ oz) dark chocolate (with raw cane sugar). Optional
2 tablespoons coconut oil

Preparation

Start with the cashew nuts: First place the 100 grams cashew nuts in a food processor and mix for at least 1 minute. You might need to scrape the sides of the bowls. Continue blending for 1 minute or until absolutely smooth, resembling peanut butter in texture. Set aside.
Drain the water from the 75 grams dates and place in the food processor along with the 120 grams pecan nuts and 80 grams almonds.
Blend for 5-10 seconds. You might need to scrape the insides of the bowl. Continue blending for 5 seconds or until the mixture is coarse but sticks together when pinched with your fingers.
If you are using chocolate instead of the cacao nibs, chop the 15 grams very finely.
Divide the mixture evenly between the 9-10 muffins silicone tins (or you can use paper cases and a regular muffins baking tin). Press the mixture into the tins so that the sides are covered. Place in the fridge.
Place the banana, 4 tablespoons agave nectar and the prepared cashew butter in the food processor and mix for 10 seconds or until smooth.
Add the 2 tablespoons coconut oil and mix for 5 seconds.
Transfer to a bowl, cover with clingfilm and allow to rest in the fridge for 2-3 hours.
After 2-3 hours, remove the crusts from the fridge and remove carefully from the tin.
Divide the banana mixture evenly between the crusts, using a tablespoon (or you can use a piping bag for a nice effect).
Transfer to the fridge and allow to rest for 1 hour.
Sprinkle the 3 tablespoons cacao nibs (or chopped chocolate) over the mini pies.
Serve immediately.

Tips

You can use walnuts instead of the pecan nuts.
You can also place the mini pies in the freezer and serve as a half frozen dessert.
You can use a ripe pear instead of the banana if you prefer.
You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use cashew butter from a health food store instead of grinding your own cashew nuts.