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.
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
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
- Chocolate Dipped Coconut Macaroons
- Mint Chocolate Ice Cream
- Coconut Cream Pie
More Vegan Thanksgiving Recipes
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.
Cuisine: Vegan, Raw
Servings: 12 tartlets
Calories: 179 kcal
Author: Sarah McMinn
- 1 1/2 cups large Medjool dates pitted soaked for 30 minutes
- 2-4 tbsp water
- 24 pecan halves
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.
Serving and Storing – 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. Store leftover in the freezer for up to 2 months.