Raw Pecan Pie Tartlets made with just three ingredients! That’s right, this decadent dessert is made from walnuts, dates, and pecans alone for a vegan, gluten-free, refined sugar-free, and wholesome holiday dessert.
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I love pecan pie. That sweet, gooey filling that melts in your mouth while bursting with hints of caramel and nuts. And there is no better time than Thanksgiving to bite into the decadence of vegan pecan pie once and awhile.
However, this year, I don’t want to make Thanksgiving all about decadence. While I love decadence, I do believe all things in moderation and it’s important to find ways to continue healthy eating habits during the holiday season. That’s why I have recipes like my Skinny Fettucine Alfredo and Zucchini Noodle Lasagna.
But what about dessert?!
Have no fear, my friends, HEALTHY PECAN PIE is here. This vegan pecan pie is entirely raw. That means it’s gluten-free, no sugar added, soy-free, dairy-free, and paleo. In fact, this vegan pecan pie is made with only THREE ingredients (okay, four if you count salt).
And they are so delicious, no one will believe how truly simple they are to make.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Nuts – You will need both walnuts and pecans.
- Medjool Dates – This is for the caramelly pecan filling. It’s important that for this recipe you use Medjool dates.
- Sea Salt
Recommended Equipment
As you can imagine, you don’t need much for this recipe. All you need is a mini muffin tin, a food processor, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
What are Medjool Dates?
Whenever I use a recipe that calls for Medjool dates, I am often asked to clarify. Medjool dates are a fresh fruit rather than dates you buy in bulk. This means you’ll typically find them in the produce section at the grocery store. Because they are not dried or processed like typical dates, they have a rich, caramel-like taste with a delicately soft texture.
Medjool dates are one of my favorite fruit sweetener options as they are unprocessed, high in fiber, and add a deliciously caramelly texture to any recipe. If you can’t find them at your local grocery store, you can pick some up online here.
For this recipe, it’s very important that you use Medjool dates over regular dates as they make up the bulk of the recipe.
How to Make Mini Vegan Pecan Pie
Step One – Soak the Dates
Place the Medjool dates in lukewarm water so that they are fully submerged and soak for 30 minutes. This allows for the juiciest possible dates.
Step Two – Make the Walnut Crust
Place the walnuts, 3 dates (for sweetness) and a pinch of salt in a food processor and blend together until the walnut forms a fine crumb that should stick between your fingers when pressed.
Transfer the pecan crust to a prepared mini muffin tin and press into the molds, creating a cavity in the middle.
Pro Tip – When preparing your muffin tin, cut thin strips of parchment paper and place them at the bottom of each mold, ensuring that they peak out about 1/4-1/2 inch. This allows you to pull the tab for easy release of the tarts when they are done.
Step Three -Make the Filling
Drain and rinse the dates. Remove the pits and place them in the same food processor. Blend until smooth and gooey, scraping down the sides often. You will need to add between 2-4 tablespoons of fresh water as you blend in order to get a completely smooth filling. Add this one tablespoon at a time.
Pipe the date filling into the chilled crusts and top with two pecans per tart. Place them in the freezer and allow tartlets to set up for at least 1 hour.
Serving and Storing
Serving – Store the pecan pie in the freezer. When you are ready to serve, let the pecan pie thaw 10 minutes at room temperature before serving. The pie should be served within 20 minutes of thawing. They will soften too much if left out at room temperature.
Storing – Store leftover in the freezer for up to 2 months.
More Raw Dessert Recipes
- Chocolate Hazelnut Cheesecake Bars
- Mint Chocolate Ice Cream
- Coconut Cream Pie
More Vegan Thanksgiving Recipes
Healthy Vegan Pecan Pie Tartlets
Ingredients
Walnut Tart Shell
- 1 3/4 cup walnuts
- 3 Medjool dates, pitted
- pinch of salt
Pecan Filling
- 1 1/2 cups large Medjool dates pitted soaked for 30 minutes
- 2-4 tbsp water
- 24 pecan halves
Instructions
- Place the Medjool dates in lukewarm water so that they are fully submerged. Soak for 30 minutes.
- Generously spray a mini-muffin tin. Cut out 12 three-inch strips of parchment paper and line the bottom of each tin so that the parchment paper hangs over the edge. This will allow for easy tart removal. Set aside.
- In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down. The dough should stick together when pressed between your fingers. Spoon evenly into 12 mini muffin molds and press down gently to create a thin, even crust on the bottom and sides. Place in the freezer while making the filling.
- Drain and rinse the dates. Remove the pits and place them in a food processor. Add between 2-4 tablespoons of water and blend until smooth and gooey, scraping down the sides often. Pipe the date filling into the chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lainey says
I’m confused on the measurement of the dates. Is it 1 1/2 cups chopped/blended? I’ve never
Worked with dates before. Thanks
Sarah says
Hi Lainey,
I haven’t been logged in for awhile, so this reply may be too late, but the recipe is for 1 1/2 cups whole dates, lightly packed. Did you make them already? How did they turn out?
Anya says
I absolutely loved these! I’ve tried making them twice already and it’s a hit.I even brought them in to work and everyone was amazed at how delicious this treat is. Thank you so much for the great recipes and ideas. I am so glad I found this website.
Sarah says
Thank you. Comments like yours make my day.
missy says
Hi! I tried these for my GF brother for Thanksgiving. I don’t know if i did it wrong, tried to one a half the recipe, and it made 23 crusts and filling for 13 so I went back to get more dates. I haven’t tried one yet, they were tricky to get out of mini muffin tins – maybe I made them too wet? But anyway, thank you for the recipe and the idea!! I know many of my family will be thankful for you sharing the recipe. 🙂
Sarah says
Thanks for the feedback. I edited to try and explain more how to remove them from the muffin tins. Also someone else mentioned the recipe made way more crust. There are quite a lot of variables that could affect the result, but I will test it out again. I really appreciate feedback, so thank you!
Katia says
I made them in a mini muffin pan, but how do I get them out? Was I supposed to oil the pan? I thought the walnuts released enough oil.
Sarah says
try freezing them for about 30 minutes so that the shells harden, then with a sharp knife run it along the edge. Using the knife, pop out the tart from the bottom. It may be a little tricky at first, but it should work fine. and you’re right, the walnuts released plenty of oil. good luck!
jeanne says
Wondering if you could substitute some oatmeal for the walnuts in the crust to cut down on the fat?
Sarah says
I don’t see why not. You should try it and let me know how it turns out. If it doesn’t stick together as well, just add a little water so that it forms a crust when pressed.
andrea says
Are any of the nuts raw or roasted? And what about the
Dates? Does it matter what form?
Thanks! Can’t wait to try this!
Sarah says
The nuts are raw, which I did because it’s a raw dessert. But the pecans would taste great toasted. I would keep the walnuts raw, however. Keeps them “buttery” and “bread-y”. The dates I use are whole baking or medjool dates, pitted and soaked. I think it’s best to use whole dates to get the right texture. Enjoy!
Denisa says
Wow. Look yummy.. I wil try it. Perfect blog.. Have a nice day.
Sarah says
If these taste anywhere as good as they look I think I will love yo forever! I want to take a bite of my computer screen!
Steph W says
This is great! I have done a similar thing as a pie crust, but never thought of it for a tart. Yummmy!
Julie Camacho says
Walnuts are so expensive right now. Can I use a different nut?
Sarah says
Walnuts are the best because there texture and taste resemble buttery crust. I’m sure any but would work but they would not taste as similar to a tart shell as the walnut.
Marcy says
I made this for dessert tonight. WOW, this is awesome!
jaime @ sweet road says
This looks awesome! I have to try it out for the holidays.
malin says
Have you ever tried using figs instead of dates for the filling or maybe even in the “crust”?
=)
Sarah says
I haven’t, but I personally am not a fig fan. If you try it, let me know how it turns out!
Jessie says
These were my favorite cookies growing up, my mom called them Tea Time Tassies. Was watching Food Network show yesterday, cringing at the 2 cups of corn syrup used to make regular pecan pie…. love that you have updated it into something healthy, easy, and delicious!
Lauren says
These would make such a great alternative to pecan pie. I love that last picture with the ‘caramel’ oozing out! 🙂
Angie@Angie's Recipes says
Simple and amazing!