Mini Pecan Pies

Preheat the oven to 350 degrees F. Roll out the vegan piecrust (1 prepared). Using a 2.5 inch round cookie cutter, cut out mini piecrust rounds and fit them into the wells of a tartlet or mini muffin tin. Chill the crusts in the refrigerator.

Chop raw pecan halves (1.5 cups) and set aside.

In a small saucepan over medium heat, melt the vegan shortening (2 tbsp). Whisk in the all purpose flour (2.5 tbsp) and cook for 3 minutes until golden. Whisk in the water (0.5 cup) and cook for 7 minutes until thick and bubbly. Start 3m timer

Add the maple syrup (0.5 cup), coconut sugar (0.25 cup), and salt (0.25 tsp) to the saucepan and continue to cook for 10 minutes, until thick and bubbly. Remove from heat and stir in the vanilla extract (1 tsp) and chopped raw pecan halves (1.5 cups). Start 10m timer

Spoon the pecan mixture into the prepared pie shells. Top each mini pie with one whole pecan. Bake for 25 minutes, or until the crusts are golden brown. Start 25m timer

Serve warm, optionally with [vegan whipped cream] and [pomegranate arils].