Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 2/3 cup Coconut Oil solid and scoopable (not liquid)
• 4-8 Tbsp Ice Water

• 1 cup Pitted Dates about 10-12
• 1/2 cup Brown Rice Syrup
• 2 tsp Vanilla Extract
• 1 cup chopped, toasted Pecans

Instructions

1. Preheat oven to 350°F. Lightly spray a 24-serving mini muffin tin with pan spray.
2. In a large bowl, combine flour and salt. Add coconut oil by the spoonful. Work the coconut oil into the flour until the mixture resembles wet sand.
3. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms.
4. Gather the dough together and press into a flat disc. Place in between two large pieces of parchment paper or plastic wrap. Roll the dough out to about 1/8-inch thickness, removing and replacing the parchment or plastic as needed.
5. Using a 3-inch cookie cutter, cut out rounds of dough and gently press them into each mini muffin cup. Press the dough firmly against the bottom and sides of each cup and trim off any excess dough. Dock the bottom of each three to four times with a fork.
6. Bake unfilled crusts until just lightly colored, about 15 minutes. While crusts bake, prepare the filling.
7. Place dates in a food processor and process into small crumbles. Add brown rice syrup and vanilla extract and process until thick and smooth.
8. Fill each crust with chopped pecan pieces, about 1/2-1 teaspoon each. Pour date mixture over the pecans to just below the top edge of the crust. After filling each pie, go back and refill any filling that has settled.
9. Bake until set, 10-12 minutes. Let cool at least 15 minutes before removing and serving.