Step 1

Place ground up oats, cinnamon and salt in a large bowl.

Step 2

Add maple syrup and melted vegan butter or coconut oil and mix well. Work into a uniform 'dough'. It should be pliable, but not too wet or sticky. If it is, add a touch oat flour.

Step 3

Preheat the oven to 170° C / 335° F and grab a standard 12 muffin tin.

Step 4

Divide the mixture between 12 muffin holes, about 1 tablespoon per hole.

Step 5

Using a small spoon and then your fingers, line each muffin hole with the oat mixture, making 1.5 cm / 0.6" tall (they are meant to shallower than the muffin holes) shells.

Step 6

Bake for 15-17 minutes. Once out of the oven, press the bottoms down as they have likely bulged up a little. Allow the cup shells to cool down completely before filling.

Step 7

Place maple syrup and muscovado in a small pot on a low heat, measure out cream and vegan butter and have it ready.

Step 8

Bring maple syrup and sugar to a gentle simmer. Allow it to bubble gently for about 60-90 seconds and when after it starts to bubble vigorously all over, take it off the heat.

Step 9

Whisk in cream, vegan butter, salt, vanilla, cinnamon and orange zest. Whisk until completely dissolved and smooth.

Step 10

Bring the pot back to the stove and allow the caramel to bubble gently (on a very low heat) for about 10 minutes, stirring from time to time.

Step 11

Allow it to cool down, add chopped up pecans.

Step 12

Place broken up chocolate and vegan cream in a bowl suspended over a pot of water (bain marie/water bath)- make sure the water does not touch the bowl.

Step 13

Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has melted.

Step 14

Once the chocolate has melted, whisk the chocolate and cream together, if using coconut milk - add 4 teaspoons (20 ml) of plant milk to achieve the correct consistency.

Step 15

Place about 1 tbsp of pecan pie caramel in each cup.

Step 16

Next, top with a generous teaspoon of chocolate ganache and once it's set a little, decorate with a single pecan half.

Step 17

Place the cups in the fridge (or freezer if you are in a hurry) to allow the filling to set. It will take 2-3 hours in the fridge and about 30 minutes in the freezer. Keep in an airtight container, on the counter for a few days or freeze if you want to enjoy them at a later date.