These delicious no-bake pecan pie tarts are easy to make with 7 simple ingredients and perfect for a crowd-pleasing holiday dessert.

Mini no-bake pecan pie tart topped with 3 pecans on a small plate.

Love pecan pie but don’t feel like baking or using all that butter and corn syrup? Well, then you’ll love these no-bake pecan pie tarts!

These adorable little desserts are super tasty and easy to make with just 7 ingredients. You can prep them ahead of time too and just stash them away in the freezer to grab as needed, making them handy for a single-serve dessert to serve just a few people.

For an extra special treat, serve with your favourite dairy-free whipped cream. They’re sure to be a hit!

Recipe Features

  • Dietary Features: Vegan, gluten-free.
  • Easy to make with 7 pantry staple ingredients.
  • Taste like pecan pie but no baking or corn syrup involved.
  • Make an excellent dessert for Thanksgiving or Christmas.
  • Serve with whipped cream or ice cream for the ultimate treat.

Ingredient Notes

Visual list of ingredients for making a no-bake vegan pecan pie recipe. Each ingredient is labelled with text.

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

  • Walnuts: Use plain, raw walnuts with no added oil or salt. I used pre-chopped walnut pieces so take that into account when measuring. The best way to ensure accuracy is to use a kitchen scale.
  • Dates: The dates for the crust will need to be soft and moist as they help bind everything together. The dates for the filling get soaked in water, so it’s not a big deal if they’re a little dry. Any kind of date works. I like medjool, sayer or deglect noor.
  • Coconut Oil: This helps firm up both the filling and the crust. It can’t be omitted in this recipe.
  • Cinnamon & Vanilla: Optional but recommended for the best flavour.
  • Maple Syrup: Adds flavour and a little extra sweetness to the pecan filling. You can use honey (not vegan) or agave syrup if you prefer.
  • Pecans: Use plain, raw pecans with no added oil or salt.

Step-by-Step Instructions

Step 1: Soak the dates for the filling.

Place the dates (pitted) in a bowl and cover with hot water. While they soak you can start preparing the crust.

Step 2: Make the crust.

Add the crust ingredients to a food processor and blend into a crumbly but sticky dough you can press between your fingers.

Blended dates and walnuts in a food processor container.

Prepare a 12-piece muffin pan with cupcake liners then add 1 heaping tablespoon of the dough to each cup. Once you’ve filled them all, divide any remaining dough between them.

Use your fingers to firmly press the dough down into a flat layer in each cup. Place the whole pan in the freezer while you make the filling.

Step 3: Make the filling.

Drain the dates and add them to the food processor (no need to clean it out between uses) along with the water, maple syrup, coconut oil and vanilla and blend until fully combined. It’s okay if there are some chunks but it should be well-mixed.

Add the pecans and pulse a few times to break them down and combine. You want to leave some texture here, so try to avoid over blending the mixture.

Blended pecan pie filling on a spoon.

Add a heaping tablespoon of the filling to each cup then divide any remaining filling between the cups. Use the back of a spoon to smooth the surface of each cup into a flat, even later.

If you like, you can place 3 pecans on top of each in a little star shape or sprinkle some crushed pecans over top. Place the whole pan in the freezer for 1 hour to firm.

Once you pull them from the freezer, let them sit for 5-7 minutes then top with whipped cream or ice cream and serve!

A mini pecan pie tart topped with whipped cream and a pecan on a plate.

Notes & Tips

  • Walnuts in the crust can be swapped for almonds or pecans but I like walnuts best for no-bake crusts like this.
  • If your dates are overly dry, soak the dates for the crust for a few minutes in hot water before use.
  • I tested the filling with and without maple syrup and though it’s only 2 tbsp, it adds a really nice flavour so I’d recommend using it.
Close up of a pecan pie tart topped with whipped cream on a small plate.

Storing

  • The tarts are best stored in the freezer.
  • You can enjoy them directly from the freezer but I like to let them thaw at room temperature for a few minutes first.
  • Store them in a sealed container for up to 4 months.
  • You can keep them in the fridge for 30 minutes or so before serving but I’d suggest storing in the freezer if it’s longer than that as they get quite soft.
Close up of a mini vegan no-bake pecan pie tart with a bite taken out of it.

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Mini no-bake pecan pie tart topped with 3 pecans on a small plate.

No-Bake Pecan Pie Tarts

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

Serve these no-bake vegan pecan pie tarts with whipped cream for a crowd-pleasing dessert that’s perfect for holidays and special occasions. No one will guess they’re made with just 7 simple ingredients!


Ingredients

Scale

For the Crust

  • 1 cup walnut pieces (125 g)
  • ¾ cup lightly packed, soft pitted dates (130 g)
  • 2 tbsp coconut oil (30 g)
  • ¼ tsp kosher salt
  • ½ tsp cinnamon

For the Filling

  • 1 cup lightly packed, pitted dates (175 g)
  • ½ cup water (120 mL)
  • 2 tbsp maple syrup (30 g)
  • 1 tbsp coconut oil (15 g)
  • 1 tbsp pure vanilla extract (15 mL)
  • ¾ cup pecan halves (90 g, plus more for topping, if desired)

For Serving

  • coconut whipped cream or vanilla ice cream

Instructions

  1. Place the dates for the filling in a bowl, cover with hot water and soak for approximately 15 minutes. While the dates are soaking, start preparing the crust.
  2. Add all of the crust ingredients to a food processor and blend into a crumbly but sticky “dough” you can press together between your fingers.
  3. Line a standard 12-piece muffin pan with paper liners then add a large heaping tablespoon of the dough to each liner. Once you’ve filled them all, divide any remaining mixture between the cups.
  4. Use your fingers or the back of a spoon to firmly press the dough into a flat layer in each cup. Place the muffin pan in the freezer while you prepare the filling.
  5. Drain the dates, pressing them down into the bowl as you drain to help remove excess water.
  6. Add the drained dates, water, maple syrup, coconut oil and vanilla to the food processor (no need to clean between uses) and blend until fully combined. It’s ok if there are some chunks of dates but it should be fairly smooth.
  7. Add the pecans and pulse or blend briefly to break the pecans down into small bits and combine. There should be some texture to the filling after adding the pecans.
  8. Add a large heaping tablespoon of the filling to each cup then divide any remaining filling between the cups. Use the back of a spoon to smooth the surface of each into a flat, even layer.
  9. If desired, place 3 pecans on top of each in a little star shape, slightly pressing them into the filling.
  10. Place the tarts in the freezer for at least 1 hour to firm.
  11. Remove from the freezer and let sit at room temperature for 5-7 minutes before serving topped with coconut whipped cream or vanilla ice cream.

Notes

Store the tarts in a sealed container in the freezer for up to 3 months. You can enjoy them frozen but they’re best after they soften at room temperature for a few minutes. It’s suggested to keep frozen until just before serving. They can be stored in the fridge but the filling will be softer.


Nutrition

  • Serving Size: 1
  • Calories: 160
  • Sugar: 5 g
  • Sodium: 1 mg
  • Fat: 15 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: pecan tart, no-bake pecan pie, mini pecan pie

Disclaimer: This recipe was sponsored by Bulk Barn Foods. Thank you for supporting the brands that work with Running on Real Food.