Preheat oven to 350° F.

Place 3 Tbsp. cold vegan butter and flour in a medium bowl. Use clean hands or the back of a fork to press butter into flour until coarse crumbs are formed.

Add water one tablespoon at a time, stirring before adding the next, just until dough forms. If dough is still too dry, add one more Tbsp. water. Don’t over mix.

Evenly distribute dough into the cups of a nonstick mini muffin tin (with 24 muffin cups) and press it into the cups and up the sides to form crusts.

Use a fork to prick the bottom of each crust, then bake for 10 to 12 minutes until lightly golden brown around the edges. Set aside. Leave oven on.

Melt remaining 1 Tbsp. vegan butter and place in a food processor. Add maple syrup, molasses, vanilla, and thickened chia seeds; pulse until combined.

One teaspoon at a time, evenly distribute maple syrup mixture into prepared crusts. Top each with a sprinkle of chopped pecans. Return to oven and bake 20 to 25 minutes, until filling is puffed up and bubbling around the edges.

Cool completely before serving. Store leftovers in a tightly sealed container for up to four days.