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
Unbelievably scrumptious, and easy to make! Decadent but with healthy ingredients.
Thanks!
Can I use any oil instead of coconut oil?
not in this case – coco oil is needed for the ganache to set – It’s fine if you simply omit it.
This is one of the best things I have made this year. Easy, no bake and vegan! I used a food processor instead of the blender for the crust ‘cuz I figured it would get jammed up in the blender. I did leave out the maple syrup in the chocolate top. It was plenty sweet w/o it. I also used a 8″ square pan with a removable bottom. This will be an easy and impressive go-to dessert for my next get together with friends.
This is one of the best things I have made this year. Easy, no bake and vegan! I used a food processor instead of the blender for the crust ‘cuz I figured it would get jammed up in the blender. I did leave out the maple syrup in the chocolate top. It was plenty sweet w/o it. I also used a 8″ square pan with a removable bottom. This will be an easy and impressive go-to dessert for my next get together with friends.
Awesome
good to know it worked like that
Richa, 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!
🙂 I am glad everyone’s been loving them!
Hi. 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!
sure 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
I 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.
I”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
This 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.
sounds great. thank you for the feedback. I’m glad that you loved it despite the PB
I 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.
wow thank you kindly!
Can we use dark chocolate chips? Can we use dessicated coconut instead of coconut flakes?
Yes and yes
is there something to substitute for coconut flakes if we don’t have coconut flakes?
You can use kind of shredded coconut. Or use more nuts
Can we use dessicated coconut instead of coconut flakes?
Can we use dark chocolate chips?
Looks 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!!
You want to use a can of coconut milk.
Haha, spellcheck called u Richard 😉 I meant *Richa. And I meant *dessert!
I’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!
The whole family absolutely loved your recipe! Only problem is they want me to make it every week now 🙂
This is absolutely delicious! Stores well in the freezer. I will make it again and experiment with doubling the caramel layer.
Amazing ! My husband’s fav!
Making it for his birthday 🎂
Thank you Richa for a detailed winning recipe !
awesome!
‘love all your recipes! One question: would this one work without coconut oil?
yes just omit
👍
Can I use almond meal or almond flour instead of the solid almonds?
yes eithr will work
Sooooo good! Have made two with a view to saving one for Christmas. Will it be ok for 6 weeks in the freezer?
yay! yes they are fine in the freezer for 1-2 months
Hi ! 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 ?
It 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
I’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?
keep it frozen until you need to serve. Move it to the refrigerator the day of, so it will thaw and be ready to serve.
So 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!
yay!
Could you leave out the coconut oil or replace it with something? Also, with the canned coconut milk are you wanting to use just the hard part that separates when you put it in the fridge or is it fine to use the can as is
If omitting the coconut oil then use just the coconut cream, else the mixed can would be fine
Hi, would it work to use tahini or peanut butter instead of almond butter ?
Thanks!
peanut butter
Thanks 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?
they help with binding. You can omit them, be sure to press the crust well together
This 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?
the pumpkin chocolate pie is unbaked. So keep the crust unbaked too. it might burn easily with all the coconut
This was so good!
Hey richa
Love love love your work…thank u for sharing with us
Just wanted to ask ,can I use fresh scrapped coconut or dry coconut (kopra in hindi) instead of flakes and in the peanut butter instead of almond to make the chocolate mousse layer??
Use fresh as the dry Khira can sometimes be too chewy
I 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.
awesome! thanks!
What food processor do you use? Thanks!
i used to have a cuisine art (as in video), now i use hamilton beach 7 cup
Hi! 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 🙂
ground.
What do you recommend to make this nut free? And do you think apples would fall in well here? Thanks!
more coconut in the crust or sunbutter. apples will not bake well inthis
Great recipe! I made it for 4th of July and people loved it! Thanks for sharing.
awesome!
Made 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.
hmm, 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.
dumb down the dates with prunes ioften do this as dont want too sweet