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Preheat oven to 350 degrees and lightly grease a muffin tin with coconut oil.
Prepare two flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp warm water. Set aside to thicken.
In a medium bowl, cream together almond butter, coconut oil, and coconut sugar. Add flax eggs & mix.
In a separate bowl, combine coconut flour, almond flour, and salt. Combine wet and dry ingredients - add plant milk to help everything come together.
Press about 2 tbsp amounts of crust dough into the muffin tins, and use your knuckle or finger to create a crater in the center of each tin.
In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.
Once the mixture bubbles and begins to reduce, add in ground flaxseed and almond flour to thicken mixture. Cook on medium-low until the mixture has reduced and thickened, about 5-6 minutes.
Add chopped pecans, stir for a minute, and remove from eat.
Work quickly to immediately fill each mini pie crust until level - do not overfill.
Top each with one pecan (for aesthetics and more crunch)!
Bake on 350 degrees for about 20 minutes, checking to see that tops have caramelized and sides are golden brown.
Let cool for 15 minutes before removing from muffin tin and serving.