This post contains affiliate links. Please see our disclosure policy.
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.
I recently added amazon affiliate store to the blog. The store has things I use like pantry items, all the lentils, beans, flours, vegan dog supplies, vegan and non animal tested personal items, my favorite cookbooks, and so on. check it out! I get a teeny amount when you buy from the store, which will be donated as does the ad revenue I make from the blog. 🙂
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.
Richa, you really need to stop producing such brilliant recipes: my family keep asking me to remake the dishes! I made this today and my entire family were blown away by the pie. They wouldn’t believe it was actually sort-of healthy; even my non-vegan parents were “mmm”ing the entire way through, and my fussy (but vegan) brother had demolished it by the time I’d finished photographing my slice and uploading it to Instagram lol. In the last few weeks, I’ve tried about 20 recipes from Everyday Kitchen, and they’ve consistently been bomb. You are the official Vegan Queen!
🙂 I am glad everyone’s been loving them!
Hi. Can you help me substitute the chocolate in the moose for something else? No sugar and using carob powder instead? Could it work with just coconut oil and carob powder as a sub? Thanks!
sure Jade, you can use carob powder and oil if you don’t have carob chips! it def won’t be as sweet – you could increase the maple syrup but it’s not necessary
I made this recently and it was so delicious! It was a hit with my family. I’m thinking of making this again soon but probably without the parchment paper. I felt my crust was very sticky and got stuck to the parchment paper making it difficult to cut.
I”m glad it was a hit with everyone but not so sticky! you could lightly oil the paper next time to make sure that it doesn’t stick
This was INCREDIBLE! And perfect for summer and not wanting to turn the oven on. Used a 9inch deep pie pan and had to do 1.5 date caramel and 1.5 chocolate mousse. I kept the base quantities broadly the same. Did not add any additional sweetness to the base or caramel, and toned down the sweetness in the mousse (used 65% chocolate) and the balance was perfect. Ran out of almond butter while cooking so used mostly peanut butter and was fine, even though I don’t love peanut butter.
sounds great. thank you for the feedback. I’m glad that you loved it despite the PB
I made this pie several times now, and I can say that it’s for sure the best vegan pie I have ever tried. Thank you for this amazing recipe!
Ps.If you have a sweet tooth like me, I suggest you add a bit more maple syrup in the mousse and caramel.
wow thank you kindly!
Can we use dark chocolate chips? Can we use dessicated coconut instead of coconut flakes?
Yes and yes
is there something to substitute for coconut flakes if we don’t have coconut flakes?
You can use kind of shredded coconut. Or use more nuts
Can we use dessicated coconut instead of coconut flakes?
Can we use dark chocolate chips?
Looks amazing! I’m about to make it but I’m curious if I should use coconut milk (for drinking) or a can of coconut milk? Does it really make a difference? Thank you so much!!
You want to use a can of coconut milk.
Haha, spellcheck called u Richard 😉 I meant *Richa. And I meant *dessert!