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 (80 g) + 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 (63.75 g) coconut flakes small flakes
- 1/8 tsp (0.13 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 (147 g) 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 (125 ml) almond milk or other non dairy milk
- 1/4 tsp (0.25 tsp) fine sea salt less for less salty caramel
Chocolate Mousse layer:
- 1/2 cup (113 ml) full fat coconut milk
- 1 3 oz (113.4 g) 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 (80.5 g) 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
Laana says
June 1, 2018 at 9:52 amMade this last night. It was fairly easy to do, even with my basic blender. It settled beautifully in the freezer, the texture was great and it was easy to cut. The only minus – it was way too sweet and intense, for my taste at least. I used date syrup instead of maple (i had none at hand), could that be the reason? Otherwise it’s a piece of perfection on a plate! I think i give it another try with less sweetener.
Richa says
June 1, 2018 at 12:26 pmhmm, it could be, Some dates are sweeter than others and the syrup might be of the sweeter kind and more concentrated. It could also be personal taste. educe the sweetener a bit in all the layers.
nixter says
November 24, 2019 at 10:14 amdumb down the dates with prunes ioften do this as dont want too sweet
Katia Guillaume says
July 5, 2018 at 8:06 amGreat recipe! I made it for 4th of July and people loved it! Thanks for sharing.
Richa says
July 5, 2018 at 11:58 amawesome!
Jelena says
November 13, 2018 at 9:27 amWhat do you recommend to make this nut free? And do you think apples would fall in well here? Thanks!
Richa says
December 29, 2018 at 11:09 pmmore coconut in the crust or sunbutter. apples will not bake well inthis
Lisa Lynch says
November 13, 2018 at 12:53 pmHi! If I omit the flax seed meal (allergy) and instead use chia, do you recommend whole chia or ground chia? Thanks! Looking forward to being able to eat dessert at thanksgiving dinner next week 🙂
Richa says
November 13, 2018 at 1:24 pmground.
Bianca says
November 15, 2018 at 12:37 amWhat food processor do you use? Thanks!
Richa says
November 15, 2018 at 12:20 pmi used to have a cuisine art (as in video), now i use hamilton beach 7 cup
Chandra says
November 16, 2018 at 5:15 pmI never leave reviews but I like when others do so I know something is good. This was so delicious!! I’ll be making this again and again.
Richa says
November 16, 2018 at 8:21 pmawesome! thanks!
Chandra says
November 16, 2018 at 5:17 pmThis was so good!
Sarah says
November 21, 2018 at 12:30 pmThis pie is incredible – I have made it twice, using nuts other than almonds, since I am sensitive to almonds. I want to use this crust for your pumpkin chocolate pie, but wondering if the crust can be baked?
Richa says
November 21, 2018 at 1:13 pmthe pumpkin chocolate pie is unbaked. So keep the crust unbaked too. it might burn easily with all the coconut
Simi says
November 22, 2018 at 2:34 pmThanks for a great recipe Richa! What function do the chia seeds play in this recipe? Just curious as they don’t have much of a taste? Is it mainly for texture?
Richa says
December 29, 2018 at 3:40 pmthey help with binding. You can omit them, be sure to press the crust well together
Hope says
January 31, 2019 at 5:53 amHi, would it work to use tahini or peanut butter instead of almond butter ?
Thanks!
Richa says
January 31, 2019 at 9:51 ampeanut butter
Lesley says
April 4, 2019 at 12:32 pmSo delicious with a capital D! A friend brought this pie for a potluck & shared the recipe. I’ve made it twice this week & will be taking it to another potluck this Sabbath (I know others will want the recipe too). We use organic carob powder, as we don’t eat chocolate. I followed everything else to the letter. So nice that it can be made ahead & kept frozen. Super easy & decadent!
Richa says
April 4, 2019 at 11:31 pmyay!
Janet says
April 16, 2019 at 11:04 amI’m looking to make this in a couple day. It looks delicious! Once I freeze it can it be placed in the refrigerator or does it need to always remain in the freezer?
Richa says
April 16, 2019 at 11:07 amkeep it frozen until you need to serve. Move it to the refrigerator the day of, so it will thaw and be ready to serve.
Claire says
September 24, 2019 at 1:58 amHi ! I got some troubles making the crust, did it happen to someone else ? I guess it’s because of my blender, it requieres more liquid to work, if not iy just stick together in big pieces around, with the knifes spinning in the middle. Any tip ?
Richa says
September 24, 2019 at 10:03 amIt would be hard for the blender to make the crust. You need a food processor.
What you could do is use the blender to make a coarse powder of the almonds and other dry ingredients. transfer to a bowl, Then add date syrup or maple syrup , enough to make a dough and then spread that dough out
Sarah Douglas says
November 12, 2019 at 2:07 amSooooo good! Have made two with a view to saving one for Christmas. Will it be ok for 6 weeks in the freezer?
Richa says
November 12, 2019 at 11:33 amyay! yes they are fine in the freezer for 1-2 months
Yolanda Miller says
November 19, 2019 at 8:02 amCan I use almond meal or almond flour instead of the solid almonds?
Richa says
November 19, 2019 at 9:36 pmyes eithr will work
Edith Tsacle says
November 25, 2019 at 11:26 am‘love all your recipes! One question: would this one work without coconut oil?
Richa says
November 25, 2019 at 3:12 pmyes just omit
Edith Tsacle says
November 25, 2019 at 10:32 pm👍
Revi says
December 4, 2019 at 7:40 amAmazing ! My husband’s fav!
Making it for his birthday 🎂
Thank you Richa for a detailed winning recipe !
Richa says
December 4, 2019 at 12:26 pmawesome!
Dori says
January 19, 2020 at 7:00 pmThis is absolutely delicious! Stores well in the freezer. I will make it again and experiment with doubling the caramel layer.
David says
February 22, 2020 at 5:12 amThe whole family absolutely loved your recipe! Only problem is they want me to make it every week now 🙂
Sherry says
April 10, 2020 at 5:43 pmI’m finally leaving a comment after making this pie many many times! This is THEE best desert on the planet. Seriously. And so SO easy! Definitely use coconut cream for the topping, makes all the difference. And I use a Lindt 70% Excellence Chocolate bar for the top, too.
Richard, u r brilliant!!! Thank you for sharing this incredible recipe!
Sherry says
April 10, 2020 at 5:46 pmHaha, spellcheck called u Richard 😉 I meant *Richa. And I meant *dessert!
chelsea piatetsky says
May 18, 2020 at 7:08 pmLooks 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!!
Vegan Richa Support says
May 19, 2020 at 10:30 amYou want to use a can of coconut milk.
Heena says
May 23, 2020 at 1:14 amCan we use dark chocolate chips?
Heena says
May 23, 2020 at 1:15 amCan we use dessicated coconut instead of coconut flakes?
Heena says
May 27, 2020 at 8:19 amCan we use dark chocolate chips? Can we use dessicated coconut instead of coconut flakes?
Richa says
May 27, 2020 at 11:40 amYes and yes
Angie says
June 28, 2020 at 11:56 amI 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.
Vegan Richa Support says
June 28, 2020 at 12:33 pmwow thank you kindly!
SJB says
August 2, 2020 at 6:50 amThis 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.
Vegan Richa Support says
August 3, 2020 at 6:55 pmsounds great. thank you for the feedback. I’m glad that you loved it despite the PB
Mabel says
August 24, 2020 at 8:52 amI 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.
Vegan Richa Support says
August 25, 2020 at 1:41 pmI”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
Jade Matrone says
September 3, 2020 at 7:31 pmHi. 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!
Vegan Richa Support says
September 5, 2020 at 2:44 pmsure 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
Sam Lucock says
October 3, 2020 at 1:38 pmRicha, 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!
Richa says
October 4, 2020 at 6:33 am🙂 I am glad everyone’s been loving them!