preheat and prepare: preheat the oven to 350°f (175°c).

make the crust: in a mixing bowl, combine the almond flour, oat flour, flax meal, melted vegan butter (or coconut oil), maple syrup, and a pinch of salt. stir until well mixed.

divide the crust mixture evenly among parchment paper muffin cups pressing it firmly into the bottoms and slightly up the sides to form a mini crust. bake for about 10 minutes or until the crusts are golden. let cool.

prepare the cornstarch slurry: in a small bowl, whisk the cornstarch with a few tablespoons of the coconut cream until smooth. this prevents clumps in the filling.

make the filling: in a saucepan, combine the remaining coconut cream, maple syrup, coconut sugar, cinnamon and vanilla extract. add the cornstarch slurry and whisk well. cook over medium heat, whisking constantly, for 3-4 minutes until the filling thickens.

add pecans: remove the saucepan from heat and fold in the pecan halves until evenly coated with the filling mixture.

assemble the mini pies: spoon the pecan filling into each mini crust, dividing it evenly. make sure each mini pie has a good balance of filling and pecans.

bake: return the mini pies to the oven and bake for 16-17 minutes, until the filling is set and golden.

cool and enjoy: allow the mini pies to cool completely to set the filling before serving.