These mini vegan date pies are a sweet and indulgent treat that are perfect for any occasion. They feature a creamy, date-based filling nestled in a crisp and buttery vegan pie crust, creating a delightful blend of flavors and textures.
Mini Vegan Date Pies
Course: DessertCuisine: ContinentalDifficulty: Medium12
servings30
minutes30
minutes262
kcalIngredients
- For the Pie Crust
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup vegan butter, cold and cut into small pieces
4-5 tablespoons ice water
- For the Date Filling
2 cups pitted dates, roughly chopped
1/2 cup full-fat coconut milk
1/4 cup water
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions
- For the Pie Crust
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold vegan butter to the bowl, and use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water to the mixture, one tablespoon at a time, and use a spatula or your hands to mix until the dough comes together in a ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F and grease a 12-cup mini muffin tin with non-stick cooking spray.
- On a floured surface, roll out the chilled pie dough to a thickness of 1/8 inch.
- Use a 3-inch cookie cutter or cup to cut out 12 circles of dough, and press each circle into the prepared muffin tin.
- Use a fork to prick the bottom of each dough circle a few times.
- Bake the crusts for 10-12 minutes, or until lightly golden brown. Let them cool in the muffin tin.
- For the Date Filling
- In a medium saucepan, combine the chopped dates, full-fat coconut milk, and water.
- Cook the date mixture over medium heat, stirring frequently, until the dates have broken down and the mixture has thickened and become caramel-like in consistency, about 10-12 minutes.
- In a small bowl, whisk together the cornstarch and salt. Add 2 tablespoons of water and whisk until smooth.
- Add the cornstarch mixture to the date mixture and cook for an additional 2-3 minutes, stirring constantly, until the mixture has thickened even further.
- Remove the date filling from heat and stir in the vanilla extract.
- Let the date filling cool to room temperature.
- Assembly
- Spoon the cooled date filling into each of the mini pie crusts, filling them to the top.
- Chill the mini pies in the refrigerator for at least 30 minutes, or until the filling has set.
- Once the filling has set, remove the mini pies from the muffin tin and serve chilled.
Notes
- Be sure to chill the pie dough for at least 30 minutes before rolling it out to prevent shrinkage during baking.
- Pricking the bottom of each pie crust with a fork will prevent the crust from puffing up during baking.
- Let the date filling cool completely before spooning it into the pie crusts to prevent the crust from getting soggy.
- Use a piping bag or a spoon to fill the mini pie crusts with the date filling for a neater presentation.
How to Store and Freeze
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap the pies tightly in plastic wrap and aluminum foil and freeze for up to 2 months.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories262
- % Daily Value *
- Total Fat
15g
24%
- Saturated Fat 8g 40%
- Sodium 162mg 7%
- Total Carbohydrate
32g
11%
- Dietary Fiber 2g 8%
- Sugars 17g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Alterations and Modifications
Variations
- Mini Vegan Pecan Date Pies: Add 1/2 cup of chopped pecans to the date filling for a nutty twist.
- Mini Vegan Apple Date Pies: Add 1 cup of diced apples to the date filling for a fruity flavor.
- Mini Vegan Chocolate Date Pies: Stir in 1/2 cup of vegan chocolate chips to the date filling for a chocolatey treat.
Ingredient Substitutions
- Use gluten-free flour instead of all-purpose flour for a gluten-free option.
- Substitute almond flour for half of the all-purpose flour for a nuttier flavor.
- Use tapioca starch or arrowroot powder instead of cornstarch for a corn-free option.
Adjusting Sweetness
- Use medjool dates instead of regular dates for a naturally sweeter filling.
- Increase the amount of sugar in the pie crust by 1 tablespoon for a sweeter crust.
Cooking Methods
- No-Bake Method: Use store-bought vegan pie crusts and spoon the cooled date filling into the crusts. Chill the pies in the refrigerator for at least 2 hours, or until the filling has set.
- Slow Cooker Method: Make the date filling in a slow cooker on low heat for 4-6 hours, stirring occasionally. Spoon the filling into the pre-baked mini pie crusts and chill in the refrigerator.
Storage
- Freeze leftover pies in an airtight container for up to 2 months.
- Store leftover pies in the refrigerator for up to 3 days and serve them chilled or at room temperature.
- Use leftover date filling as a topping for vegan ice cream, oatmeal, or pancakes.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of milk in the date filling?
A: Yes, you can use any type of non-dairy milk you prefer, such as soy milk or almond milk.
Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust up to 3 days in advance and store it in the refrigerator until ready to use.
Q: Can I make the date filling ahead of time?
A: Yes, you can make the date filling up to 3 days in advance and store it in the refrigerator until ready to use.
Q: Can I use a different type of sweetener in the pie crust?
A: Yes, you can use any type of granulated sweetener you like, such as coconut sugar or brown sugar.
Q: Can I make these pies in a regular-sized pie pan?
A: Yes, you can use a 9-inch pie pan instead of a mini muffin tin, but the baking time will be longer.
Q: Can I add spices to the date filling?
A: Yes, you can add a pinch of cinnamon or nutmeg to the date filling for a warm, spicy flavor.
Q: Can I make these pies without a muffin tin?
A: Yes, you can use a mini tart pan or a silicone mini pie mold instead of a muffin tin.
Q: How do I know when the date filling is done cooking?
A: The date filling should be thick and caramel-like in consistency and should coat the back of a spoon. You can also test the consistency by dropping a small amount of the filling onto a plate and letting it cool for a few minutes. If it holds its shape and doesn’t spread too much, it’s ready.
Q: Can I use pre-made date caramel sauce instead of making my own?
A: Yes, you can use pre-made date caramel sauce, but be sure to choose a vegan option and adjust the amount of salt and vanilla extract accordingly.
Q: How can I prevent the pie crust from sticking to the muffin tin?
A: Make sure to grease the muffin tin well with non-stick cooking spray or vegan butter before adding the pie crust. You can also try dusting the muffin cups with flour before adding the pie crust for easier release.
Q: Can I make these pies without cornstarch?
A: Yes, you can use arrowroot powder or tapioca starch instead of cornstarch for a corn-free option.
Q: How long should I chill the pies before serving?
A: It’s best to chill the pies for at least 30 minutes, but they can be chilled for up to 2 hours for a firmer texture.
Q: Can I make these pies without a food processor?
A: Yes, you can mix the pie crust dough by hand using a pastry blender or fork instead of a food processor.
