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

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.

Vegan Salted Caramel Pie | Vegan Richa

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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

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. 

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 panIngredients: 
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

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 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 all te 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.

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  1. says

    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.

    • says

      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.

  2. says

    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!

  3. says

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

  4. says

    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.

  5. Anonymous says

    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?

    • says

      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.

  6. Anonymous says

    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!

    • says

      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.

  7. Anonymous says

    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!

  8. Judi Scharff says

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

  9. Anonymous says

    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?

  10. says

    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.

  11. Anonymous says

    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!

    • says

      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.

  12. Corrin Radd says

    Made this for breakfast today (I left off the chocolate layer) and we loved it. I didn’t want to wait for it to freeze, so I dissolved some agar in hot soymilk and it set up nicely.

  13. Sarah S. says

    I just wanted to thank you for being so willing to answer questions and requests for substitution ideas. My husband can’t eat coconut, and based on your answers to other questions, I have a plan in place! So, thanks!

  14. Louise says

    I have a question about the salted caramel…

    You say to purée everything under salted caramel, what does that mean?
    Is that a typo?
    Looking forward to making this for the weekend!
    Look delish!
    I’m sure it’ll be a hit:)

    Thank you

  15. Alma says

    Hello and thanks.
    I put it in the freezer about 1,5 hr ago and the rest of the family can´t wait to taste.
    How long is the minimal time in the freezer ??

  16. Jess says

    This sounds amazing and can’t wait to try it!
    Just a dumb question sorry.. It says 1 cup medjool dates, 11 dates.
    Does this mean 1 cup of dates plus 11 more dates?
    Or do you mean 1 cup equals to 11 dates?

  17. Domenica says

    Hi Richa, all the way from Greece…
    The recipe looks really delicious, and I can’t wait to make it for a family lunch this Sunday…
    Quick question: If I make this on Sunday morning, should I really freeze it or just keep it in the fridge for a couple of hours?

    Thank you in advance for your reply!and keep on posting delicious recipes, I just discovered your website and I am thrilled…:-)

  18. nandini says

    hi! all your recipes look so good that i dont know where to begin! i am a vegetarian, so i was wondering whether i can use regular milk instead of almond/coconut milk in the recipe? and your other dessert recipes too in general intact?

    • says

      Hi Nandini,
      Thanks! try any of the recipes!
      I am vegan for ethical reasons. ie. I do not consume dairy because baby calfs and cows have to die for me to have dairy available to consume. So I cannot suggest or ok the use of milk in the recipes.

      The recipes are a guidelines, so you can use any substitutions as you like but I cannot guarantee that they will work or taste as they are supposed to.
      Thank you for liking the recipes and the blog :)

  19. says

    A friend of mine posted this on Facebook and several people ended up making it. My partner, his sister and her fiancé raved about it, and a friend who made it said that he was the hit of two different runner parties. I have been thinking about this pie the whole summer while in Peru. I’ll have to try all of your other recipes now!

  20. Flower says

    I think i died and went to heaven! :) Seriously, i made this cake last night and it is ridiculously delicious. And here I was thinking i’m not much of a fan of caramel. Thanks for the recipe. :)

  21. says

    This was a very popular pie at Thanksgiving. You have helped me prove further that vegan, gluten free, processed sugar free food can be amazing!

    FYI, I didn’t have a chocolate bar so for the top, I subbed in 2Tbsp of each cocoa powder, coconut oil, and maple syrup. It ended up too sweet so next time I’ll dial the maple syrup way down to 1 Tbsp or less but it worked out well and the texture was just fine.

    • Katie says

      My friend made this dessert for a Sunday evening treat. Oh my goodness! I have never tasted anything so amazing and wholesome. I am your new biggest fan and am making this for my extended family this weekend!!

  22. willeke says

    I have to make this.. But just a small question: Can you substitute the almond flour in the crust? I can tolerate nuts but almonds are to expensive for my budget.

  23. Marina lagacé says

    Hello Richa,
    You are very awesome….wonderful recipes….I have tried a few and they all were amazing ! This pie I just finished making but I think I made a mistake, I used Oh so good coconut milk and I am not sure if it will thicken, it seems pretty watery ….hope not, but I tasted all three layers individually, very delicious! Since I discovered your site, all my new recipes are from here, was looking for exceptional recipes and found them. I also like that your ingredients are often used in various recipes, unlike some which you’ d store in the kitchen to never use it again! Thank you so much for sharing your talent!


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