Impress your guests with this raw pecan caramel pie. Set on a cinnamon-y pecan base and filled with a deliciously decadent date-tahini cream, it’s delightfully sweet, beautiful, and quick to make which is great if you're crunched for time around the holidays. And the best part is, it's completely raw, so no need to wait around for it to bake, just pop it in the freezer, go about your day, and return to a gorgeous pie.

Raw Cinnamon Pecan Caramel Pie [Vegan, Gluten-Free]





For the Base:

  • 1 cup pecans
  • 1/2 cup desiccated coconut
  • 1 cup raisins
  • 1 teaspoon cinnamon
  • 1/2-1 teaspoon vanilla powder
  • A pinch of  salt

For the Filling:

  • 1 1/2 cups Medjool dates (fresh or soaked for a few hours if dried)
  • 2 tablespoons tahini
  • 1 teaspoon vanilla powder
  • 2 tablespoons melted coconut oil
  • A pinch of salt

For the Toppings:

  • 1/2 cup pecan pieces
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract


  1. Place all the base ingredients into a food processor and run until a 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.
  2. Process all the filling ingredients until smooth. Spread the filling mixture over the crust and pop the tarts in the refrigerator to set.
  3. 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 serve.