Pecan Date Surprise



  • 1/4 c. wheat-free flour mix
  • 1/4 c. packed organic brown sugar
  • 1/2 c. toasted pecans
  • 1 tsp. arrowroot powder or cornstarch
  • 2 Tbsp. Earth Balance margarine
  • 1/2 tsp. salt


  • 3/4 c. pitted dates or date pieces
  • 3/4 c. water
  • 1/4 c. packed organic brown sugar
  • 2+1/2 Tbsp. Earth Balance margarine or soy margarine
  • 1/2 c. toasted coarsely ground pecans
  • 4 Tbsp. Tofutti cream cheese
  • organic confectioners’ sugar for dusting


  1. To make crust: In food processor, add flour, brown sugar, pecans, arrowroot powder, margarine and salt. Blend until mixture resembles coarse meal. Using a spoon, press mixture firmly in the bottom of oiled muffin tins.
  2. Filling: Place dates and water into a glass bowl or large measuring cup and place in the microwave for 3 minutes. Let mixture sit for 2 – 4 minutes to cool. Pour the dates and water into a food processor, add brown sugar and margarine and blend into a smooth paste. Add cream cheese and blend until combined. Stir in pecans.
  3. Spoon filling mixture into muffin pans and bake until crust is golden brown and filling is lightly cooked, 15 – 17 minutes. Let cool in pans for about 10 minutes, loosen with knife around the edges and transfer to rack to cool. Dust with confectioners’ sugar and serve.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.