Preparation time: 90 minutes

The dough

  • 1 cup spelt flour 
  • a pinch of salt 
  • ¼ cup coconut sugar 
  • ½ cup plant butter 

Knead the dough from all ingredients and divide it into small balls. Shape the mini pies in a muffin tin, then put them in a cool place or freeze them for about half an hour with the tin. Prick the crust before baking. Bake them at 180 degrees for 15 minutes until golden brown. Cool the pies. 

Caramel 

  • 1 cup pecan nuts, coarsely chopped 
  • ½ cup coconut sugar 
  • ⅓ cup coconut mylk from a tin 
  • 2 tablespoons maple syrup 
  • 4 tablespoons coconut oil 
  • a pinch of salt 

Mix all the ingredients in a saucepan, except for the pecan nuts. Cook over a medium heat for 10 minutes. Cool down the cooked caramel completely, then mix in the pecan nuts. Fill the mini pies with this filling and let them rest for about 3 hours to let the caramel solidify.