This pie starts with an easy oat and pecan crust and it's filled with creamy date caramel. Add a sprinkle of sea salt, a dollop of coconut whipped cream, and some artfully placed pecans to finish off this healthy, refined sugar-free treat!

Easy Date Caramel Pecan Pie [Vegan, Gluten-Free]



Cooking Time




For the Crust

  • 2 cups rolled oats
  • 1 cup pecans
  • 1/4 cup and 2 tablespoons canned low-fat coconut milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine grain sea salt

For the Filling

  • 2 cups Medjool dates
  • 1 cup canned low-fat coconut milk

For Topping



To Make the Crust

  1. Preheat oven to 350°F.
  2. Line a pie dish with parchment paper or lightly grease the bottom of the dish.
  3. Add the oats and pecans in a food processor. Process about 30 seconds.
  4. Add 1/4 cup of coconut milk and vanilla. Process until the dough sticks together.
  5. Add 1-2 more tablespoons of coconut milk if it's too dry.
  6. Press the dough on the bottom and the sides of the pie dish.
  7. Bake for 10 minutes.

To Make the Date Caramel

  1. In the same food processor, add dates and coconut milk.
  2. Blend until smooth or for 2-3 minutes.
  3. Spread the caramel evenly on the crust.
  4. Chill in the refrigerator for 1-2 hours so the pie stays together better when cut.
  5. Serve with a dollop of coconut whipped cream, pecans and a sprinkle of sea salt if desired.


Store in the refrigerator or freezer in an airtight container.