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.
Hello, I have made this pie three times so far and each time it has turned out amazing. It is my ultimate favorite pastry, and it is VEGAN!! Everybody loves it, and is stunned to find out that it is a no bake pie made with no eggs nor dairy. Thank you so much, I was desperate to fin a truly delicious vegan dessert.
thats so awesome!!
Oh My Word! I made this tonight and it is just absolutely incredible! Thank you so much!
Tomorrow is my birthday and I’m going to make this for my family. Thank you for this incredible recipe, I can’t wait to taste it.
I have made this pie several times already, and each time we cannot get over how incredibly delicious it is, and a small serving is very satisfying. I had been frustrated about not finding good recipes for vegan pastry that can compare, or surpass, the traditional egg/cream/butter pastry, but this really takes the cake!! highly recommended. Thank you
Hi, what kind of blender do you use?
I use a nutribullet for smaller quantities. Blendtec or Ninja for larger and a small food processor for the crust.
This looks amazing! What song is this? I’ve tried shazaming it, but no luck. Would you mind sharing the name/author or the link with me please? Thank you so much!! 🙂
Its Stars At Night By Marc Brigantti. You can find him on soundcloud. all of his music is not on there, so you can contact him for a particular track.
What is the size of your pie pan?
9 inch
Made this, it was delicious.
I did a short cut for the base though – I blended oreos and some coconut oil to make a chocolatey base since I didn’t have all the ingredients at hand. (It’s my go-to base for “raw” cheesecakes and the like since a lot of the time I don’t like the almond-and-date crust a lot of them use).
The salted caramel layer especially tastes really salted caramell-y. I was expecting the peanut butter to be more overpowering but it really was more of a caramel flavour. Very good!
Thanks for the recipe!
I am making this for our homeschool group for tomorrow National Pi(e) day 3/14. I haven’t tasted it in its entirety yet but the components are absolutely delicious! Happy Pi(e) day everyone.