Recipes

Easy Date Caramel Pecan Pie

An easy date caramel pecan pie with no added sugar. This fruit-sweetened dessert is easier than it looks. All you need is one food processor to make a quick date caramel and a simple oat crust. Top the pie with coconut whipped cream, pecans and flaky sea salt to take it to the next level.

This recipe was shared all the way back in 2016. It’s been updated with new photos and more details to help you make the best caramel pecan pie.

How to Make a Date Caramel Pecan Pie:

Here are the steps to make an easy date caramel pecan pie at home.

Make the Oat Crust
Add the oats and pecans in a food processor. Process for about 10-20 seconds. Add 1/4 cup of coconut milk and vanilla. Process until the dough sticks together. Add 1-2 more tablespoons of coconut milk if it’s too dry. Press the dough on the bottom and the sides of the pie dish. Bake for 10 minutes. Let it cool completely.
Prepare the Date Caramel
While the crust is baking, prepare the caramel. In the same food processor (crumbs removed), add the dates, coconut milk, salt and vanilla. Blend until smooth.
Assemble
Spread the date caramel on the baked and cooled crust. Top with a sprinkle of flaky salt, pecans and coconut whipped cream if desired.

Easy Date Caramel Pecan Pie FAQ:

Can I Use Other Types of Dates?

I recommend using Medjool dates for the best results. These have a sweet caramel-like flavor and will be easier to blend. If using other types of dates, or if your dates are very dry, you might need to soak them for one hour in hot water before using them in the date caramel.

How Can I Use Leftover Date Caramel?

You can use leftover date caramel to sweeten oatmeal or as a dip for apples. You can also make this caramel frappuccino, no-bake salted caramel thumbprint cookies or make caramel chocolate cups similar to these ones. If you want less leftover date caramel, feel free to only make a half batch. It may be more difficult to blend into a smooth caramel, unless you have a small food processor.

What Can I Use Instead of Coconut Milk?

If you dislike coconut, or if you’re allergic, you can replace it with another plant-based milk, such as almond or oat milk.

Can I Make this Recipe Gluten-Free?

This recipe can easily be made gluten-free by using gluten-free certified oats.

Can I Make this Recipe Nut-Free?

If you’d like to make a nut-free version of this recipe, you could try using toasted sunflower seeds in the crust and skipping the pecan topping. It would no longer be a “caramel pecan pie”, but it could make for a delicious nut-free caramel pie.

For more details on making homemade date caramel, I recommend checking out my full recipe here.

More Date Caramel Recipes:

Easy Date Caramel Pecan Pie

An easy date caramel pecan pie. This is not your typical pecan pie. This nutritious recipe is made with a simple oat and pecan crust filled with a creamy date caramel. Top it with a sprinkle of flaky salt and a dollop of coconut whipped cream.

Course Dessert

Cuisine vegan, vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings 8

Ingredients

Oat and Pecan Crust

2 cups rolled oats
1 cup pecans, raw or dry roasted, unsalted
1/4 cup + 2 tablespoons low-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon fine grain sea salt

Date Caramel

2 cups pitted Medjool dates
1 cup low-fat coconut milk, or plant-based milk or choice
1/2 teaspoon fine grain sea salt, optional
1 teaspoon vanilla extract, optional

Optional Toppings

Sprinkle of flaky salt
Pecans
Coconut whipped cream, recipe below

Instructions

Make the Crust

Preheat the oven to 350°F (177°C). Line a pie dish with parchment paper or lightly grease with vegan butter.
Add the oats and pecans in a food processor. Process for about 10-20 seconds. You can leave some texture, but not too much or the crust will be more crumbly. Add 1/4 cup of coconut milk and vanilla. Process until the dough sticks together. Add 1-2 more tablespoons of coconut milk if it’s too dry.
Press the dough on the bottom and the sides of the pie dish. Bake for 10 minutes. Let it cool completely.

Make the Date Caramel

In the same food processor (crumbs removed), add the dates, coconut milk, salt and vanilla. Blend until smooth, about 2-3 minutes.
Spread the caramel evenly on the crust.
Chill in the fridge 1-2 hours if desired to make it easier to cut and hold together. The caramel will remain soft.
Serve with a dollop of coconut whipped cream, pecans and a sprinkle of flaky salt if desired.

Notes

Once completely cooled, cover the pie and store it in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Let it thaw overnight in the fridge.

If you don’t enjoy coconut, you can use other plant-based milks in this recipe, such as oat milk or almond milk. I recommend starting with ½ cup of milk for the date caramel and adding more as needed to get your desired consistency. The caramel should be thick and spreadable, not thin.

To make this recipe gluten-free, use gluten-free certified oats.

To make coconut whipped cream: Put a can of full fat coconut milk in the fridge overnight or for at least 18-24 hours. The can of coconut milk should separate into coconut water and coconut cream. When you’re ready to make the coconut whipped cream, open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container in the fridge (I like to use it in a smoothie). Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Feel free to add a touch of plant-based milk if it’s too thick or a touch of vanilla extract for flavor.

If you make this date caramel pecan pie, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Ellie says:

2020-07-02 at 12:27 pm

This recipe is so amazing! It completely exceeded my expectations. The combination of the nutty crust and the sweet filling is amazing! I served it with toasted pecans and vanilla ice cream. I will definitely make this again!

Also, I made the yogurt fruit tart the other night. It was very tasty as well! I wish I had found this blog during my sugar-fast :( but better late than never! These recipes are so creative and unique! I almost gave up searching for no added sugar recipes because so many of them are like “I used this sugar-free sweetener—Splenda” or some other fake sweetener.

Thanks so much for all the work you’ve put into your blog!
- Nourished by Caroline says:
  
  2020-07-03 at 7:33 am
  
  Thank you so much for the sweet comment. I'm so happy you liked both recipes! And I hope you'll enjoy the others you'll try. There are plenty of fruit-sweetened treats to choose from. :)