Paleo Vegan Mini Pecan Pies

When you’re ready for summer, but you can’t stand the heat, I’ve got you covered!


Enter in these delicious mini freezer pecan pies! Yep, they’re a few bites and so refreshing on a hot summer day!

Plus, get this: they’re no sugar added (any sugar is natural from the sweet potato), completely paleo, vegan, flour-less, and are made with only 4 ingredients. Yep, you heard me right! So get baking! I mean…freezing lol.

Mini Freezer Pecan Pies

Serves 12


  • 1 medium sweet potato
  • 1 jar of pecan butter (my favorites are Georgia Grinders and Artisana!)
  • 100% dark chocolate or your favorite chocolate bar
  • A few dashes of cinnamon
  • Optional: sprinkle of sea salt


  1. Preheat oven to 350F (you’re only baking the crusts a little! Then you freeze!) and use a medium saucepan to bring about 1 cup of water to simmer on the stove.
  2. Slice sweet potato length-wise into little sweet potato rounds.
  3. Place sweet potato rounds into saucepan and steam on medium heat, until slightly soft in the middle (enough to be malleable).
  4. In a mini cupcake tin with 12 liners, slice sweet potato round half way to the middle and make into almost a rose, just enough to be circular and fit into the cupcake liner.
  5. Do this for each liner, sprinkle with cinnamon, and bake in the oven for 10 minutes.
  6. Remove sweet potato from the oven and spoon about 1 tsp-1tbsp of pecan butter into each mini piecrust.
  7. Freeze for at least 5 hours.
  8. Before removing sweet potato crusts, melt dark chocolate in a small bowl.
  9. Remove sweet potato crusts and drizzle with a little chocolate over each. Optional sprinkle with cinnamon.
  10. Enjoy with melty chocolate or freeze them again!

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