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mini pecan pies on a plate with a bite taken out of one
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4.84 from 6 votes

Vegan Pecan Pie Bites (No-Bake Recipe!)

Adorable vegan healthy mini pecan pies with a walnut date crust are the perfect no bake treat. This dairy & gluten free mini pecan pies recipe is easy to make, uses natural sweeteners, and is seriously delicious! A great dessert to enjoy for the holidays.
Prep Time15 minutes
Refrigeration time4 hours
Total Time4 hours 15 minutes
Course: DESSERT
Cuisine: American
Servings: 24 mini pies
Calories: 122kcal
Author: Dani Spies

Ingredients

Crust

  • 1 1/2 cups raw walnuts
  • 3 dates (60 grams) pitted
  • 1 tablespoon maple syrup
  • 1/8 teaspoon sea salt

Filling

  • 3/4 cup dry toasted pecans finely chopped (plus 24 pecan halves for topping)
  • 15 dates (320 grams) pitted
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2-4 tablespoons warm water

*coconut oil for greasing the muffin pan

    Instructions

    • Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy. Soak 15 dates in warm water for 25 minutes.

    Crust

    • Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky.
      pulsing crust ingredients in a food processor
    • Add one teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
      adding crust to muffin pan

    Filling

    • Add 1/2 cup of pecans, 15 dates, vanilla, cinnamon and sea salt to the food processor and process. Add in warm water and process until smooth and jammy. Stir in remaining 1/4 cup of chopped pecans.
      making pecan pie filling in a food processor
    • Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
      adding filling over crust in a mini muffin pan
    • Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!
      mini pecan pies on a plate topped with whipped topping

    Video

    Notes

    I recommend storing and eating them straight from the freezer! They don't freeze through and have the best texture this way.

    Nutrition

    Serving: 1mini pie | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg