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I know right. You have got to make this summer treat. I am telling you the pictures do not do justice to how good this is. This pie can be made into bars as well.
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More desserts that you need to make this summer.
Chocolate Chip pudding Pie with almond date crust. GF soy-free
Dark Chocolate Silk Pie with chocolate crust. GF soy-free
No bake single Serve Chocolate Berry Pie. GF, soy-free
Steps:
Make the crust and press into pie pan, tart pan or other square or rectangle pan if making bars.
Make the caramel and pour into crust.
Even it out. Melt the chocolate in coconut milk.
Briskly Whisk in the almond butter, maple and pour on the caramel layer. Freeze.
Freeze until set, then slice and serve. This Vegan Salted Caramel Pie!
The pie stays soft even when frozen. Keeps well for a few weeks if it really will last that long.
yumm!
Video:
Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake
Ingredients
Crust:
- 1/2 cup + 2 Tbsp almonds
- 2 Tbsp hemp seeds, or use coconut flakes
- 2 Tbsp flax seed meal , or chia seeds or coconut flakes
- 1.5 Tbsp cocoa powder, omit for less chocolatey pie:)
- 3/4 cup coconut flakes, small flakes
- 1/8 tsp salt
- 8 soft medjool dates
- 1.5 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp or more almond milk
Salted Caramel Layer:
- 1 cup soft medjool dates, (approx 11 dates) - soaked in hot water for 15 minutes
- 2 Tbsp almond butter , or other nut butter
- 2 Tbsp coconut oil
- 1/2 cup almond milk , or other non dairy milk
- 1/4 tsp fine sea salt, less for less salty caramel
Chocolate Mousse layer:
- 1/2 cup full fat coconut milk
- 1 3 oz bar 70% dark Theo chocolate or about 2/3 cup vegan semi sweet chocolate chips
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 1/4 cup maple syrup
Instructions
- Soak the dates, for the salted caramel layer in hot water, so they soak for the 15 minutes while you make the crust and topping.
Crust:
- Process the almonds until coarse meal in a food processor or blender. Add seeds, cocoa, dates, 1/4 cup coconut flakes, salt and pulse until the dates are incorporated well. Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk or maple if needed and mix a bit your hands. Press the dough onto the pan. You can also make this into bars. Press the dough into a parchment lined 9 by 5 inch or smaller rectangle pan. For variations: Use more almonds or coconut to replace the seeds.
Salted Caramel:
- Drain the soaked dates. Puree all the ingredients+soaked dates listed under salted caramel to combine into a smooth puree. blend for a couple of cycles so the dates blend well. Taste and adjust sweet and salt(add maple or stevia if you like it sweeter). Spread on the crust.
Chocolate mousse:
- Heat coconut milk until it just about starts to bubble and add to a bowl. Add the chocolate and whisk to melt. Briskly whisk in the rest of the ingredients to aerate the mixture. Pour onto the caramel. Tap the pan to spread evenly.
- Freeze until set (a few hours), then slice and serve! The pie stays soft and well for weeks kept frozen. Cover the pie pan and freeze so that the top layer doesn't dry out.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is unbelievably good..lasts weeks in the freezer? If only !yum 🙂
Thanks. It was such a huge hit!! Hope you saw the pics I posted.
I made this for the last day of Passover–it’s accidentally kosher for Passover which is amazing because most desserts for the holiday call for eggs, and lots of them. 🙁 I’m lucky because here in Israel, we have the most fabulous dates on Earth! It’s just gorgeous and I’m tagging you on Instagram. Thank you!
Note one thing: I had to use a 10″ springform, so I increased the amounts by about 50%. One note: for the metric amounts, 3 oz of chocolate is 85gr, not 113. Luckily, I double checked that and increased to about 125gr.
AWesome! thanks for the info on the amounts. The widget is probably using erroneous conversion. i’ll update it
This has just gone in the freezer. I’m looking forward to cleaning the food processor 🤪 and the chocolate bowl. Individually it tastes amazing. Thanks so much for all your recipes and books. Everyday Kitchen arrived last week. The blondies were amazing! I made the Mushroom Matar Masala along with Chickpea Nan and Pakoras last night. My man’s colleauges have asked for the name of the cookbooks. I love the background & family photos in the latest book – especially the one of you with your mum! ❤️🙏
yay! thank you for cooking from the book and spreading the love! so glad everyone loved the dishes!
I’m making this this weekend to take to a Christmas party. Does it need to go back to the fridge at the party until served or can it sit out? I plan to slice it into bars.
Thank you! 😊
yes keep it in the fridge till ready to serve for best results. If it is too warm outside it will be hard to cleanly slice. So refrigerate.
Thank you! My middle layer seemed very thin. I haven’t checked it yet but it definitely didn’t look like your photos. What might I have done wrong?
This is one of the best things I ever “cooked”! Thank you for the recipe, it is truly great!
Awesome!!
THIS. WAS. AWESOME. I found this fabulous recipe thanks to buzzfeed and as soon as I read the ingredients, I realized I didn’t have to buy anything! Wow wow wow. I made this to contribute to a family thanksgiving. I’m the only vegan or vegetarian. My sceptical, meat loving family LOVED this. Thank you so much for a wonderful recipe. I don’t usually make dessert, because baking is too precise. This was perfect and will be something I can make again and again. Bless you!
i can’t wait to try this! how crucial is it to use medjool dates vs. honey vs. plain ol’ dates?
plain dates will work, soak them in warm water to soften nicely. I dont use honey. I think honey or maple consistency wise wont work to set the pie as well. A combination of half maple half dates will work but the flavor will change. dates give the layer a caramel flavor. maple is a strong flavored and will be more like a maple pie.
thanks for your response!
hi! this looks SENSATIONAL — i would love to make this for Thanksgiving but looking to make ahead – can i make this 10 days ahead of time and keep frozen???
Yes, i’ve kept this frozen for upto 2 months without issues
OMG i have tried this over the weekend with my best friend. And i must say this was heavenly. This made going vegan so much fun. The best dessert we have ever tasted of course with a glass of good wine 😉
So awesome!