Raw Pecan Caramel Pie

Impress your guests with this raw pecan caramel pie. It’s very sweet, beautiful and quick to make, if you don’t have much time in your hands. You can use whatever moulds or tins you have. I chose small tart pans, but you could also make one big pie. For that, you might need to double the recipe.

Raw Pecan Caramel Pie

Serves 4-5

1 cup pecans
1/2 cup desiccated coconut
1 cup sultanas
1 tsp cinnamon
1/2-1 tsp vanilla powder
pinch salt

1 1/2 cup dates
2 tbsp tahini
1 tsp vanilla powder
2 tbsp melted coconut oil
pinch salt

1/2 cup pecan pieces
3 tbsp maple syrup
1/2 tsp cinnamon

Caramel Pecan Pie


  1. Place all the base ingredients into a food processor and run until sticky and crumbly mixture is formed. You don’t want to over process it. Press the mixture in the bottom of small tart pans or silicone moulds (I used 4 small tart pans and lined them with cling wrap).
  2. Process all the filling ingredients until smooth. Use fresh medjool dates. If you use dried dates, soak them for few hours beforehand. Spread the filling mixture over the crust and pop them in the fridge to set.
  3. If you want to, you can serve them without any toppings or just sprinkle on some raw pecans. If you want to go all fancy, mix pecan pieces with maple syrup, cinnamon and vanilla. Spread the mix evenly on a dehydrator sheet (or in the oven on a low temperature) for an hour or two. Sprinkle on top of the tarts and enjoy.

1 comment

  1. J

    Yum! I will give this a go soon. Thanks for all your great recipes!! 🙂

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