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Home » Recipes » 3-Ingredient Vegan Pecan Pie

3-Ingredient Vegan Pecan Pie

by Sarah McMinn / Posted: November 11, 2012 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 30 mins

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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.
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.

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.

Raw pecan pie tartlets

Disclosure: This post may contain affiliate links.

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.

Dates, pecans, and walnuts on wooden platter
Table of Contents show
Recommended Ingredients & Equipment
How to Make Mini Vegan Pecan Pie
Serving and Storing
More Raw Dessert Recipes
More Vegan Thanksgiving Recipes
Healthy Vegan Pecan Pie Tartlets
Walnut Tart Shell
Pecan Filling

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.

Medjool Dates soaked in water

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 ¼-1/2 inch. This allows you to pull the tab for easy release of the tarts when they are done.

Walnut crust in mini muffin molds

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.

Pecan date paste piped into mini muffin molds

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.

Finished recipe on a wooden platter

More Raw Dessert Recipes

  • Chocolate Hazelnut Cheesecake Bars
  • Mint Chocolate Ice Cream
  • Coconut Cream Pie

More Vegan Thanksgiving Recipes

  • Vegan Chocolate Silk Pie
  • Classic Pumpkin Pie
  • Vegan Pumpkin Cheesecake
  • Chocolate Pumpkin Fudge
Raw pecan pie tartlets

Healthy Vegan Pecan Pie Tartlets

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.
5 from 4 votes
Print Pin Rate
Prep Time: 30 minutes
Freeze Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 tartlets
Calories: 179kcal
Author: Sarah McMinn

Ingredients

Walnut Tart Shell

  • 1 ¾ cup walnuts
  • 3 Medjool dates, pitted
  • pinch of salt

Pecan Filling

  • 1 ½ cups large Medjool dates pitted soaked for 30 minutes
  • 2-4 tablespoon water
  • 24 pecan halves
US Customary - Metric

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.

Notes

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.

Nutrition

Calories: 179kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 245mg | Fiber: 3g | Sugar: 17g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
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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 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. m t says

    November 26, 2020 at 4:52 pm

    5 stars
    Excellent!!! Best thing I ate all day. Followed the recipe and it came out perfect. I just made 1 whole small pie. Husband loved it also.

    Reply
  2. Teresa says

    December 20, 2019 at 9:12 am

    How much dates should I used if they already have the pots removed?

    Reply
    • Sarah says

      December 23, 2019 at 8:19 am

      Same amount, that's how I measured them.

      Reply
  3. Katerina | Once a Foodie says

    November 08, 2019 at 4:05 am

    These look absolutely amazing! I love the parchment tip - so clever. Thanks so much for sharing, off to the kitchen to try these out 🙂

    Reply
  4. Marina says

    November 04, 2019 at 10:59 pm

    Can this recipe be adjusted so it yields one regular size (9”) Pecan pie?

    Reply
    • Sarah says

      November 06, 2019 at 10:35 am

      I don't recommend it. Once they are thawed, the recipe is quite soft. These are definitely best as bite-sized. However, if you try it, let us know how it goes!

      Reply
  5. Samantha Bliss says

    March 03, 2019 at 6:54 pm

    Or duh, the vegan version of all that dairy lol

    Reply
  6. Samantha Bliss says

    March 03, 2019 at 6:52 pm

    I made these tonight with cashews as the crust since that's what I had onhand, and added a little coconut flakes in there just as filler. These are truly delicious and taste exactly like the sugar bomb version, just better. I used a mini muffin tin and one is pretty much the perfect amount. A little mascarpone /whipped cream/coconut yogurt/ etc. would be insanity. Thanks for the reccipe!

    Reply
  7. Marissa says

    September 28, 2017 at 8:20 am

    How many servings????

    Reply
  8. Teirsa says

    May 08, 2016 at 10:58 am

    These are simple and delicious! Thank you for sharing your recipe!!

    Reply
  9. Christine Bason says

    November 16, 2015 at 6:57 pm

    Can you please tell me if these can be frozen?
    Thanks!

    Reply
  10. Megan says

    November 10, 2015 at 4:40 pm

    What do we soak them in??? I'm new to this. 🙂

    Reply
  11. Karen says

    December 08, 2014 at 4:21 am

    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?

    Reply
    • Sarah says

      December 08, 2014 at 11:11 am

      Thanks, Karen. It's 1 + 3/4 cup walnuts. I'm glad you clarified.

      Reply
  12. Jeani says

    September 10, 2014 at 4:41 pm

    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.

    Reply
    • Sarah says

      September 10, 2014 at 4:45 pm

      thanks 🙂 The silicone mold thing is a good idea! I love those things.

      Reply
  13. Laura says

    November 24, 2013 at 6:14 am

    Hi. If i want can i make these a day ahead. Should i leave them in the fridge or room temp?

    Reply
    • Sarah says

      November 24, 2013 at 12:53 pm

      They should be kept in the refrigerator. Enjoy!

      Reply
  14. Marquis @realrawkitchen says

    May 16, 2013 at 8:56 pm

    These are seriously so yummy looking, and clean and simple, as well! Thanks for sharing!

    Reply
  15. Laura Dembowski says

    April 02, 2013 at 3:43 pm

    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.

    Reply
  16. Moni says

    March 27, 2013 at 3:26 am

    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!

    Reply
    • Sarah says

      March 28, 2013 at 3:47 pm

      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!

      Reply
  17. Tara says

    March 09, 2013 at 5:05 pm

    OH MY GOD, I'm about to eat the entire batch!

    Reply
  18. Meryl says

    March 03, 2013 at 8:43 pm

    Do you soak the dates even if they are not dried? Should I still soak the fresh dates that I have?

    Reply
    • Sarah says

      March 03, 2013 at 9:51 pm

      yeah. It gives them a little extra volume and makes them blend up smoother.

      Reply
  19. Kristi says

    February 26, 2013 at 9:43 pm

    My dessert for the day. Yum! Next time I will make it pie sized. Love your recipes, photos and blog!

    Reply
    • Sarah says

      February 26, 2013 at 11:17 pm

      Thanks!

      Reply
  20. Venus says

    February 20, 2013 at 6:39 pm

    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! 🙂

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

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