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.
This post was originally published on November 11, 2012. Last updated October 9, 2019
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, RAW 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.
The basic ingredients in raw desserts
Let’s talk for a moment about raw desserts. There are a few components that go together to make endless possibilities of raw vegan desserts. Most often you need:
- A sweetener – often dates or other fruit purées
- Nuts – the base of most raw desserts.
- Fruit and/or veggies
- Salt, spices, and extracts
That’s pretty much it!
And this vegan pecan pie recipe has them all!
Ingredients for 3-Ingredient Pecan Pie Tartlets
- Dates for the caramelly pecan pie filling.
- Walnuts for the raw nut crust. Pecans, obviously
- and Salt, to bring out the flavors.
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 typical 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 creamy 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 Vegan Pecan Pies
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 freshwater 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.
Tips for serving and storing the raw pecan pie
- Store the pecan pie in the freezer. When you are ready to serve, let the pecan pie thaw 10-20 minutes at room temperature before serving.
- Use parchment paper strips for easy-release tabs
- The pie should be served within 30 minutes of thawing. It will soften if left out too long at room temperature.
- The uneaten tartlets should be stored in the freezer. Store in an airtight container for up to 2 months.
More Raw Dessert Recipes
Throughout the years, my raw desserts have been some of my most popular recipes. Such as:
- Chocolate Hazelnut Cheesecake Bars
- Chocolate Dipped Coconut Macaroons
- Mint Chocolate Ice Cream
- Coconut Cream Pie
You can get my RAW desserts ebook here to get all of my raw dessert creations.
More Vegan Thanksgiving Dessert Recipes
Or perhaps you are looking for something a bit more decadent. Here are a few fan-favorite vegan Thanksgiving dessert recipes:
- Vegan Chocolate Silk Pie
- Classic Pumpkin Pie
- Vegan Pumpkin Cheesecake
- Chocolate Orange Truffle Tart
- Chocolate Pumpkin Fudge
But before you go, let’s take a look at these simply divine pecan tartlets below.
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: Raw, Vegan
Keyword: Raw Pecan Pie
Servings: 12 tartlets
Calories: 179 kcal
Author: My Darling Vegan
- 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 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 fresh 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.