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
Christine Bason says
Can you please tell me if these can be frozen?
Thanks!
Megan says
What do we soak them in??? I’m new to this. 🙂
Karen says
This look beautiful and sound delicious. I am going to make some for my daughter’s visit from the UK very soon 🙂 Is that one plus 3/4 cups of walnuts or just 3/4 cup?
Sarah says
Thanks, Karen. It’s 1 + 3/4 cup walnuts. I’m glad you clarified.
Jeani says
OK, I have no idea if these taste like pecan pie, as I’ve never tasted it, even though I grew up in Texas.
I love pecans in any other form, and I’ve even made pecan pie and was told that it was excellent, but I
could never bring myself to eat that messy looking stuff.
Anyway, these are FANTASTIC. The crust actually does taste buttery. Tomorrow at lunch I am going to Michael’s (craft store) to see if they have the silicone mini-muffin pans. Even though I oiled, and froze the tartlets, it’s very hard to get them out of the pan. Definitely worth the struggle though.
Thank you for sharing your gift and talents with the world.
Sarah says
thanks 🙂 The silicone mold thing is a good idea! I love those things.
Laura says
Hi. If i want can i make these a day ahead. Should i leave them in the fridge or room temp?
Sarah says
They should be kept in the refrigerator. Enjoy!
Marquis @realrawkitchen says
These are seriously so yummy looking, and clean and simple, as well! Thanks for sharing!
Laura Dembowski says
I love pecan pie too and this is such a healthy version. I bet it still tastes amazing. There is something about dates that really heightens the flavor of things.
Moni says
Just a quick question, I’m diabetic and was wondering if you know the total carb count for this desert because I would love to try and make this but only if I could enjoy them guilt free! Lol!
Sarah says
I’m sorry, I don’t know the carb count. But if you decide to calculate it with the ingredients, let me know what you find out!
Tara says
OH MY GOD, I’m about to eat the entire batch!
Meryl says
Do you soak the dates even if they are not dried? Should I still soak the fresh dates that I have?
Sarah says
yeah. It gives them a little extra volume and makes them blend up smoother.
Kristi says
My dessert for the day. Yum! Next time I will make it pie sized. Love your recipes, photos and blog!
Sarah says
Thanks!
Venus says
I just made this today and made it like a pie I stead of tartlets. IT IS ABSOLUTELY DELICIOUS!!!!… My non vegan/ vegetarian/ sweet tooth husband fell in love with me even more after eating a piece of the pie !…hehehe…thanks Sarah! 🙂
Jan Marie says
These are way yummier than I was expecting, given how few ingredients and how healthy they are! I did have some trouble getting the “crust” to set, however, Even after freezing, it’s sort of mushy/gooey. Not as gooey as the (amazing) date center, but still much more pliable than a traditional crust. I don’t have a lot of experience with raw cooking – is this how it is supposed to be? Regardless – they are really tasty, a nice little healthy treat. I agree that the pecans would be even better toasted but the raw ones blend in nicely with the whole little package.
Sarah says
Thank you! I’m glad you liked it.
The crust shouldn’t be mushy. It won’t be as hard as a traditional crust, but when handled lightly it should hold it’s shape fairly well.
Tara says
If you press it down quite firmly it will hold. I added an extra date to mine.
Kelli says
These sound amazing, but wondering where the 3 dates for the walnut shell go? do you throw them and the pinch of salt all in the food processor with the walnuts?? And could you use regular dates for the center, not sure what Medjule dates are…Thanks!
Sarah says
The 3 dates are blended in with the walnuts and salt to make the shell. Medjool Dates are a larger and sweeter than normal dates with more fruit “meat”. For this recipe I recommend Medjool dates because they are similar in flavor to the sweet caramel flavor of pecan pie.
Venus says
I am just curious. What is the difference between medjool dates and regular dates? Can use regular dates when your recipe asks for medjool?
Thank you, I love your recipes 🙂
Sarah says
Medjool dates are larger, sweeter, and have more fruit “meat”. They definitely make this dessert what it is. When dates are not as essential for a recipe (like to sweeten the crust) then you can use any kind, but I would not recommend it for the pecan pie.
Jana says
Wow, Sarah. I gotta say you just made a believer out of me! I just made these for a gathering I am going to and of course had to sample one. Amazing. I drizzled a little melted chocolate over one of them and that was yummy too. Thanks for sharing your talent.