No-Bake Pecan & Date Tart Recipe (Healthy Pecan Pie Alternative)

Indulge yourself without the guilt. With sweet dates for flavor and whole rolled oats for texture, this naturally gluten-free, vegan recipe allows you to skip the excessive processed sugars and butter of traditional recipes. So go ahead and have a slice — or even two!

Image Credit: Ashlae Warner

Make the Crust

Image Credit: Ashlae Warner

Things You'll Need

  • 3 cups rolled oats

  • 1 cup pecan pieces

  • Small pinch of fine sea salt

  • 8 Medjool dates, pitted

  • 6 to 8 tablespoons non-dairy milk

Step 1

Lightly grease a 14-by-4-inch tart pan with oil; set aside.

In a food processor fitted with the S blade, blend the rolled oats, pecan pieces and salt into a fine meal. Add the dates and process just until combined. Add the non-dairy milk, 2 tablespoons at a time, and process until the mixture becomes crumbly and a dough starts to form.

Step 2

Transfer the tough to the prepared pan, and press it into the bottom and up the sides. Make sure you're pressing firmly so the dough sticks together. This may take 4 to 5 minutes to get it just right. Set crust aside.

Make the Filling

Image Credit: Ashlae Warner

Things You'll Need

  • 20 Medjool dates, pitted and soaked 20 minutes

  • 1/4 cup non-dairy milk

  • 1 1/2 cups pecan pieces, divided

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

Step 1

Wipe out your food processor (no need to clean it completely) and reassemble it. Add the soaked dates (but not their soaking water), non-dairy milk, 1/2 cup pecan pieces, vanilla extract and cinnamon, and process for 1 to 2 minutes to combine. You may need to scrape down the sides of the food processor a few times, but keep processing until a thick paste forms. Once processed, stir in the remaining 1 cup of pecan pieces, then transfer the filling to the pie crust. Level with the back of a spoon.

Step 2

Sprinkle pie with pecans, if desired, then cover with plastic and transfer to the freezer to set for at least 4 hours. Pie will keep for up to 4 weeks in an airtight container in the freezer or up to 1 week covered with plastic.


If you aren’t a fan of pecans, you could substitute almonds, walnuts or pumpkin seeds for a similar end result. If you don’t have a rectangular tart pan, you can make this in a round tart pan or individual tartlet size, but if making an 8- or 9-inch round pie, you may have some dough left over. Thankfully, the leftover crust is delicious on its own, so cut it into bars and enjoy it on the go.