By Deirdre Imus

Makes exactly 12 mini French tart pie tins

Filling:

2 ½ cups of organic coconut sugar or dark brown sugar

3 organic vegetarian fed large eggs

3 tablespoons of organic Madagascar vanilla extract

A dash of pink sea salt

3 cups of organic raw chopped pecans

Pastry:

10 ½ ounces of vegan cream cheese – room temperature

2 sticks of Earth Balance vegan butter- room temperature

2 cups of organic unbleached pastry flour or all purpose flour

Directions:

Chop up your pecans in cuisinart or small chopper. Mince some pieces and keep some

Chunky. Pre-heat oven to 350 degrees and lay out your mini pie tins on two baking sheets.

Use a silpat (silicone) mat under each baking sheet. This will keep from anything burning.

Make your Filling first in a medium sized mixing bowl a set aside. In a separate large

bowl mix your Pastry ingredients together. Scoop of approx. 2 teaspoons into each pie tin, pressing

into the tins to cover the entire inside shell. Now pour in the filling mixture (I use teaspoon to fill)

into each pastry shell and put in the oven. Add one whole pecan on top each pie.

Baking time: approx. 35 minutes, check after 25 minutes with toothpick.