Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake

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This is a frozen pie. This is an insanely delicious pie. This is what should be in your freezer for the weekend!

So what is in it. A thick fudgy salted caramel layer without any refined sugar! Dates and nut butter make the caramel layer sweet and rich. A thick mousse-y chocolate layer on top and a chocolatey almond coconut hemp crust at the bottom. mmm, mmmm, mmmmmm. The pie can also be made raw with raw chocolate. 

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. 



The pie stays soft even when frozen. Keeps well for a few weeks if it really will last that long. 
yumm!



Salted Date Caramel, Chocolate Mousse Pie with Almond Coconut Crust
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast.

Makes a 9 inch pie or tart pan Ingredients: 
Crust:
1/2 cup + 2 Tbsp almonds
2 Tbsp hemp seeds (or use coconut flakes)
2 Tbsp flax seed meal or hemp 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, 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

Method:
Soak the dates, for the salted caramel 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 linked 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 everything under salted caramel to combine into a smooth puree. blend for a couple of cycles to break down the dates well. Taste and adjust sweet and salt(add maple or stevia if you like it sweeter). Spread on the crust.
Chocolate mouse:
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.


44 comments:

  1. Wow that looks amazing! I love date caramel, it's like a natural miracle. Will have to try this sometime soon! :)

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  2. Oh Richa you have truly outdone yourself with this one!! Beautiful!

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  3. This sounds incredible, Richa! I made an apple tart last night, but I am pinning this to make as soon as that's gone. :)

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  4. Oh wow Richa this looks utterly scrumptious! This could be the perfect treat for my birthday celebrations next week ;-) Thank you so much for sharing the recipe xxx

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  5. I have a bunch of dates and am wondering if I could just make the date caramel for a spread. Do you think it would last? I'd be willing to freeze it, too.

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    1. yeah. if you are going to use the next day then just refrigerate it. else freeze, thaw and use. add more maple/stevia for a sweeter caramel.

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  6. This sounds amazing. Your recipes are amazing. Thank you.

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  7. holy cow, Richa...that is INCREDIBLE! what gorgeous photos and what a recipe! kudos!!!

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  8. Richa--first off, thank you so much for sharing this! It's rare I find a recipe I fall in love with so quickly, but this one is definitely pinned and on my list of recipes to try out for the blog. I'm also just incredibly grateful I stumbled across your blog on FG because I love the authenticity of your blog, mission, and recipes. You have a great way of making your food stand out, and I definitely look forward to staying in touch in the future!

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  9. great healthy pie. it looks delicious!

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  10. THIS RIGHT HERE. incredible. I can't get over it. Really. this looked so amazing. I love date caramel anything. You are awesome.
    Pinning!

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  11. I love chocolate pie. i like your post

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  12. this looks beyond decadent, but the ingredients are so wholesome. that's why you rock so hard, lady. you just really know how to do it all and not feel guilty about your indulgences.

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  13. Oh, you are an evil woman, Richa :-)!!

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  14. Hi Richa,
    I am bit skeptical to try salted caramel recipes. How does it taste? I have heard salt enhances the flavor of sweets. Is it that type of saltiness or much more salty than that?
    Thanks

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    Replies
    1. you can omit the salt. it will taste like plain caramel sauce. or add just a little and taste before adding more. it does enhance the flavor of the sweet. but it is a personal taste preference. so you can blend without the salt and maybe add a tiny pinch in a tbsp of the sauce to taste before adding all.

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    2. Thanks Richa.

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  15. This was crazydelicious! It disappeared so fast, I wish we'd made two. Perfect birthday treat...many thanks! :)

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  16. Is the coconut sweetened or unsweetend flakes? Or does it make a difference?

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    Replies
    1. i used unsweetened. i don't think either would make much of a difference.

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  17. I agree, I DO need this in my freezer right now. That looks absolutely amazing!

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  18. I love everything about this recipe and plan to make it for Father's Day, but Hubby is not a big fan of coconut texture. Do you think I could just omit the coconut flakes, or should I substitute something else (nuts, seeds?) Thanks!

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    Replies
    1. you can pulse the coconut flakes a bit more and they won't even register as flakes. They get mixed into the crust in this recipe, and the crust feels like just nuts and dates. If you do want to eliminate it, then use more almonds or cashews.

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  19. What else can i use besides fat coconut milk? I don't like it :/

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  21. I made this today for Father's Day, and my family flipped over it! Honestly, I've never seen them all take seconds, and thirds, until every last bite was gone. And they loved that it's all real ingredients, no flour, no dairy. I did grind up the coconut to hide the texture, and I subbed almond milk on the topping. Even so, it is rich and decadent and a keeper! Will definitely make again. Thanks so much!

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    Replies
    1. thank you for the lovely comment! I am so happy everyone loved it!! <3 <3

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  22. I made this for my hubby for our 50th wedding anniversary! Thanks for such a delicious vegan treat!!!

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    Replies
    1. i am so glad to have been a part of your 50th anniversary! wish you the sweetest and most wonderful anniversary! <3 <3

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  23. What is shredded coconut? Where is it sold?

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    Replies
    1. its dry coconut flakes. i usually get the bob's red mill small flakes.

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  24. Two questions: If anyone has measured the almonds after pulsing them to find out what the equivalent would be in almond meal, please share that information? I tried to look up equivalents online, but it said 7/8 cup whole almonds equals 1 cup almond flour. That doesn't make sense to me. If anyone has used chopped dates, did it turn out okay and what kind of measurement did you use?

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    1. use the same quantity. and if using chopped dates, make sure they are soft. Add a bit more dates.

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  25. Made this for company, it was fantastic. Thank you always.

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  26. I'm making this today. The coconut milk says full fat... Is that milk or the canned coconut cream? Thank you!

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    Replies
    1. canned milk. you can use either. the cream will make the mouse even more soft and creamy. :)

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  27. I made this for a Father's Day dessert and it was frickin' awesome!! It is NOW my GO-TO dessert for our Vestal Vegan pot luck and any other excuse I can come up with to make it.

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  28. I want to try making this tonight. It looks so good! Is coconut flakes just like dessicated coconut? And if I don't have almond butter can I use normal butter? Thanks!

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    1. its dry desiccated coconut. you can use fresh as well. butter will not work. nut butters have a lot more density. you can use other nut butter. you can make your own in a blender with almonds, peanuts or cashew. blend with a little oil till they become creamy.

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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