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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.
I’m finally leaving a comment after making this pie many many times! This is THEE best desert on the planet. Seriously. And so SO easy! Definitely use coconut cream for the topping, makes all the difference. And I use a Lindt 70% Excellence Chocolate bar for the top, too.
Richard, u r brilliant!!! Thank you for sharing this incredible recipe!
The whole family absolutely loved your recipe! Only problem is they want me to make it every week now 🙂
This is absolutely delicious! Stores well in the freezer. I will make it again and experiment with doubling the caramel layer.
Amazing ! My husband’s fav!
Making it for his birthday 🎂
Thank you Richa for a detailed winning recipe !
awesome!
‘love all your recipes! One question: would this one work without coconut oil?
yes just omit
👍
Can I use almond meal or almond flour instead of the solid almonds?
yes eithr will work
Sooooo good! Have made two with a view to saving one for Christmas. Will it be ok for 6 weeks in the freezer?
yay! yes they are fine in the freezer for 1-2 months
Hi ! I got some troubles making the crust, did it happen to someone else ? I guess it’s because of my blender, it requieres more liquid to work, if not iy just stick together in big pieces around, with the knifes spinning in the middle. Any tip ?
It would be hard for the blender to make the crust. You need a food processor.
What you could do is use the blender to make a coarse powder of the almonds and other dry ingredients. transfer to a bowl, Then add date syrup or maple syrup , enough to make a dough and then spread that dough out
I’m looking to make this in a couple day. It looks delicious! Once I freeze it can it be placed in the refrigerator or does it need to always remain in the freezer?
keep it frozen until you need to serve. Move it to the refrigerator the day of, so it will thaw and be ready to serve.
So delicious with a capital D! A friend brought this pie for a potluck & shared the recipe. I’ve made it twice this week & will be taking it to another potluck this Sabbath (I know others will want the recipe too). We use organic carob powder, as we don’t eat chocolate. I followed everything else to the letter. So nice that it can be made ahead & kept frozen. Super easy & decadent!
yay!
Could you leave out the coconut oil or replace it with something? Also, with the canned coconut milk are you wanting to use just the hard part that separates when you put it in the fridge or is it fine to use the can as is
If omitting the coconut oil then use just the coconut cream, else the mixed can would be fine