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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 Amazing!!! so good and so easy!! It will be a go to for me as a vegan dessert! Thanks!
I would like to try it but using a raw cacao chocolate layer for the top 🙂
I’m making this today and can’t wait to taste it! Beautiful pictures also!
I made this. It was quite tasty.
Can I omit the oil? Would I need to sub anything? Thank you!
The layers will not set well without the oil. There is already oil in the chocolate. you can use less oil but use some so the texture of the layers is good and it sets without ice formation
Do you think using tahini in place of the oil would allow this to set up well?
tahini might add too much flavor. Use nut butter to sub oil.
The most INCREDIBLE dessert!!
I already made it twice this week!
Thank you so much!!
yay! thanks!
My caramel layer looked more like a thin, watery film. Yours looks like a thick, creamy filling.
What am I doing wrong? I used one cup of dates that had been soaked for 45 minutes in hot water. And I processed the ingredients for three cycles at the highest speed in the vitamix.
This is the second caramel I’ve tried to make, (The first was from a different blog). And both times my caramel layer comes out nothing like what’s pictured. It’s thin, watery, and when placed in the pan, is a very thin layer. Not enough to make it look like a pie filling. It’s more like a spread.
I really want to get this!! Any advice would be most appreciated. Thank you for sharing your delicious recipes!!
Hi Randi,
Maybe the dates are not adding enough volume. Use more dates and use less water while blending. You can also add more nut butter in this caramel to thicken or add volume to the mixture. The caramel layer is not very thick in this pie, but still more than a spread. It freezes and looks thicker. Let the blender do its job to make a smooth mixture without too much water. Its a different consistency than sugar caramel, but tastes similar.
Randi, it looks like you’re using too much water. Use less at first then you can always add more later but it’s hard to take it out once you add more at the start. I’ve made this over 50 times and it’s perfect every time. I haven’t had one single person who doesn’t like it 🙂
Just made it. It’s in the freezer so will give it a try in couple of hours once it sets…
I have made some substitutions below;
-used blanched almond meal in place of almonds (makes it easier to blend) – I also used an immersion blender because I didn’t feel like taking my food processor out and cleaning it later 🙂 an immersion cleans in no time,
-used coconut flakes in place of hemp
-used coconut nectar in place of maple and coconut milk in place of almond milk
-used hazelnut butter with cocoa (my next will be with either almond or walnut butter)
-I melted the chocolate layer in a double boiler
Looks good, can’t wait to try it…now I need to be patient 🙂
Thanks for the recipe. Love your site.
oooh hazelnut butter!
Just wondering…is there a way to cut it after it comes out of the freezer so that the chocolate on top won’t crack? Any tricks?
hmm mine doesnt ever crack. Let it sit for a few minutes so the chocolate thaws a bit and softens a bit before slicing.
Thanks. It works and comes out perfectly each and every time. This is an awesome recipe. Great for guests but it doesn’t last so now I have to make a big batch of it.
I made this with a lot of trepidation because my vegan desserts usually taste like cardboard. Also, the batter at each level was so watery and thin, I was convinced it would be a flop.
What a surprise – The outcome was amazing! It froze beautifully and firm, and I love it!
Awesome! so glad it turned out well!