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    Home » dessert

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

    Published: Jun 6, 2014 · Modified: Jan 9, 2019 by Richa 244 Comments

    Jump to Recipe   Print Recipe
     This Vegan Salted Caramel Pie has layers of Salted Date Caramel, Chocolate Mousse and Almond Hemp Chocolate Crust. No Bake Gluten-free palm oil free Makes 1 9 inch pie or tart pan
     
    Jump to Recipe   
    Vegan Salted Caramel Pie - layers of Salted Date Caramel, Chocolate Ganache and Almond Chocolate Crust. No Bake Gluten-free palm oil free | VeganRicha.com
     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

    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. 

    Vegan Salted Caramel Chocolate Pie | Vegan Richa

    Make the caramel and pour into crust. 

    Vegan Salted Caramel Chocolate Pie | Vegan Richa

    Even it out. Melt the chocolate in coconut milk. 

    Vegan Salted Caramel Chocolate Pie | Vegan Richa

    Briskly Whisk in the almond butter, maple and pour on the caramel layer. Freeze.

    Vegan Salted Caramel Chocolate Pie | Vegan Richa

    Freeze until set, then slice and serve. This Vegan Salted Caramel Pie!

    Vegan Salted Caramel Pie - layers of Salted Date Caramel, Chocolate Ganache and Almond Chocolate Crust. No Bake #Glutenfree #vegan #palmOilFree | VeganRicha.com

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

    Vegan Salted Caramel Pie - layers of Salted Date Caramel, Chocolate Ganache and Almond Chocolate Crust. No Bake Gluten-free palm oil free | VeganRicha.com

    Video:




    Print Recipe
    4.94 from 44 votes

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

    This Vegan Salted Caramel Pie has layers of Salted Date Caramel, Chocolate Mousse and Almond Hemp Chocolate Crust. No Bake Gluten-free palm oil free Makes 1 9 inch pie or tart pan
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 10
    Calories: 414kcal
    Author: Vegan Richa

    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

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake
    Amount Per Serving
    Calories 414 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 9g56%
    Sodium 112mg5%
    Potassium 449mg13%
    Carbohydrates 46g15%
    Fiber 6g25%
    Sugar 36g40%
    Protein 6g12%
    Vitamin A 65IU1%
    Vitamin C 0.2mg0%
    Calcium 122mg12%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Salted Caramel Pie - layers of Salted Date Caramel, Chocolate Ganache and Almond Chocolate Crust. No Bake Gluten-free palm oil free | VeganRicha.com

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    « Sour Cream & Onion Hemp Millet Crunch Snack/Granola. Gluten-free Vegan Recipe
    Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Henri

      January 26, 2023 at 3:21 pm

      5 stars
      Hey Richa happy new year!

      My Tart pan is 2,7cm height so do you think it is good?

      For Crust Dessicated Coconut can substitute flakes?

      Flax Meal is important to set the crust?

      If I have very fresh soft Dates no need to soak them for Caramel Layer?

      It is for my daughter birthday so really important to please her 😍

      Many thanks!

      Henri 🙂

      Reply
      • Vegan Richa Support

        January 27, 2023 at 7:20 pm

        Hi Henri! Great questions 🙂
        Yes, any standard tart pan that is 9 inches in diameter will work well.
        Yes, dessicated coconut can be used.
        Flax, chia seeds, or coconut flakes are essential to get the proper crust texture.
        I have not tried this recipe with fresh dates, but if they are soft and moist they should work well.

        Enjoy!

        Reply
    2. Karen

      August 24, 2022 at 6:45 am

      This looks so amazing! Is it possible to omit the oil?

      Reply
      • Vegan Richa Support

        August 24, 2022 at 6:52 am

        it’s fine if you to omit it.

        Reply
    3. Michelle

      December 23, 2021 at 1:12 pm

      5 stars
      Vegan Richa! I’ve been following you and doing your recipes for years. This one doesn’t disappoint!! I love making your desserts and seeing the reaction of my loved ones when I tell them the ingredients I used. Thanks again for another spot on recipe!

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:12 am

        that’s so sweet

        Reply
    4. Rachel W

      December 20, 2021 at 11:29 am

      5 stars
      I brought this to the last work potluck we had in March 2020. People absolutely love it.

      Reply
      • Richa

        December 20, 2021 at 8:48 pm

        Yay

        Reply
    5. Liz

      November 04, 2021 at 5:34 am

      What size round pan can I use?

      Reply
      • Vegan Richa Support

        November 04, 2021 at 11:34 am

        9″

        Reply
    6. Becky Cohen

      March 08, 2021 at 6:14 pm

      5 stars
      Unbelievably scrumptious, and easy to make! Decadent but with healthy ingredients.

      Reply
      • Richa

        March 09, 2021 at 9:34 am

        Thanks!

        Reply
    7. Heeena

      January 27, 2021 at 8:30 pm

      Can I use any oil instead of coconut oil?

      Reply
      • Vegan Richa Support

        January 29, 2021 at 1:25 pm

        not in this case – coco oil is needed for the ganache to set – It’s fine if you simply omit it.

        Reply
    8. Lorraine

      October 29, 2020 at 7:36 pm

      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.

      Reply
      • Lorraine

        October 29, 2020 at 7:37 pm

        5 stars
        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.

        Reply
        • Richa

          October 29, 2020 at 10:08 pm

          Awesome

          Reply
      • Vegan Richa Support

        October 30, 2020 at 8:02 pm

        good to know it worked like that

        Reply
    9. Sam Lucock

      October 03, 2020 at 1:38 pm

      5 stars
      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!

      Reply
      • Richa

        October 04, 2020 at 6:33 am

        🙂 I am glad everyone’s been loving them!

        Reply
    10. Jade Matrone

      September 03, 2020 at 7:31 pm

      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!

      Reply
      • Vegan Richa Support

        September 05, 2020 at 2:44 pm

        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

        Reply
    11. Mabel

      August 24, 2020 at 8:52 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        August 25, 2020 at 1:41 pm

        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

        Reply
    12. SJB

      August 02, 2020 at 6:50 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        August 03, 2020 at 6:55 pm

        sounds great. thank you for the feedback. I’m glad that you loved it despite the PB

        Reply
    13. Angie

      June 28, 2020 at 11:56 am

      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.

      Reply
      • Vegan Richa Support

        June 28, 2020 at 12:33 pm

        wow thank you kindly!

        Reply
    14. Heena

      May 27, 2020 at 8:19 am

      Can we use dark chocolate chips? Can we use dessicated coconut instead of coconut flakes?

      Reply
      • Richa

        May 27, 2020 at 11:40 am

        Yes and yes

        Reply
        • Anh Nguyen

          November 22, 2020 at 11:06 am

          is there something to substitute for coconut flakes if we don’t have coconut flakes?

          Reply
          • Richa

            November 22, 2020 at 12:56 pm

            You can use kind of shredded coconut. Or use more nuts

            Reply
    15. Heena

      May 23, 2020 at 1:15 am

      Can we use dessicated coconut instead of coconut flakes?

      Reply
    16. Heena

      May 23, 2020 at 1:14 am

      Can we use dark chocolate chips?

      Reply
    17. chelsea piatetsky

      May 18, 2020 at 7:08 pm

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        May 19, 2020 at 10:30 am

        You want to use a can of coconut milk.

        Reply
    18. Sherry

      April 10, 2020 at 5:46 pm

      Haha, spellcheck called u Richard 😉 I meant *Richa. And I meant *dessert!

      Reply
    19. Sherry

      April 10, 2020 at 5:43 pm

      5 stars
      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!

      Reply
    20. David

      February 22, 2020 at 5:12 am

      5 stars
      The whole family absolutely loved your recipe! Only problem is they want me to make it every week now 🙂

      Reply
    21. Dori

      January 19, 2020 at 7:00 pm

      5 stars
      This is absolutely delicious! Stores well in the freezer. I will make it again and experiment with doubling the caramel layer.

      Reply
    22. Revi

      December 04, 2019 at 7:40 am

      5 stars
      Amazing ! My husband’s fav!
      Making it for his birthday 🎂
      Thank you Richa for a detailed winning recipe !

      Reply
      • Richa

        December 04, 2019 at 12:26 pm

        awesome!

        Reply
    23. Edith Tsacle

      November 25, 2019 at 11:26 am

      ‘love all your recipes! One question: would this one work without coconut oil?

      Reply
      • Richa

        November 25, 2019 at 3:12 pm

        yes just omit

        Reply
        • Edith Tsacle

          November 25, 2019 at 10:32 pm

          👍

          Reply
    24. Yolanda Miller

      November 19, 2019 at 8:02 am

      Can I use almond meal or almond flour instead of the solid almonds?

      Reply
      • Richa

        November 19, 2019 at 9:36 pm

        yes eithr will work

        Reply
    25. Sarah Douglas

      November 12, 2019 at 2:07 am

      5 stars
      Sooooo good! Have made two with a view to saving one for Christmas. Will it be ok for 6 weeks in the freezer?

      Reply
      • Richa

        November 12, 2019 at 11:33 am

        yay! yes they are fine in the freezer for 1-2 months

        Reply
    26. Claire

      September 24, 2019 at 1:58 am

      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 ?

      Reply
      • Richa

        September 24, 2019 at 10:03 am

        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

        Reply
    27. Janet

      April 16, 2019 at 11:04 am

      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?

      Reply
      • Richa

        April 16, 2019 at 11:07 am

        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.

        Reply
    28. Lesley

      April 04, 2019 at 12:32 pm

      5 stars
      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!

      Reply
      • Richa

        April 04, 2019 at 11:31 pm

        yay!

        Reply
        • Tara

          November 24, 2020 at 7:01 pm

          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

          Reply
          • Richa

            November 24, 2020 at 7:12 pm

            If omitting the coconut oil then use just the coconut cream, else the mixed can would be fine

            Reply
    29. Hope

      January 31, 2019 at 5:53 am

      Hi, would it work to use tahini or peanut butter instead of almond butter ?
      Thanks!

      Reply
      • Richa

        January 31, 2019 at 9:51 am

        peanut butter

        Reply
        • Krista

          December 21, 2021 at 1:54 pm

          I have all the ingredients to try this but the coconut oil. Does it need to be refined or virgin? Also, I have the solid form…should it be oil? Thanks and can’t wait to try it!!!!

          Reply
          • Vegan Richa Support

            December 28, 2021 at 11:03 am

            solid is ok – the heat when making the mousse will melt everything together. refined is recommended for this & it will give a more neutral (less coconutty) flavour

            Reply
    30. Simi

      November 22, 2018 at 2:34 pm

      5 stars
      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?

      Reply
      • Richa

        December 29, 2018 at 3:40 pm

        they help with binding. You can omit them, be sure to press the crust well together

        Reply
    31. Sarah

      November 21, 2018 at 12:30 pm

      5 stars
      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?

      Reply
      • Richa

        November 21, 2018 at 1:13 pm

        the pumpkin chocolate pie is unbaked. So keep the crust unbaked too. it might burn easily with all the coconut

        Reply
    32. Chandra

      November 16, 2018 at 5:17 pm

      5 stars
      This was so good!

      Reply
      • khushboo chamaria

        December 01, 2020 at 7:43 pm

        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??

        Reply
        • Richa

          December 01, 2020 at 8:28 pm

          Use fresh as the dry Khira can sometimes be too chewy

          Reply
    33. Chandra

      November 16, 2018 at 5:15 pm

      5 stars
      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.

      Reply
      • Richa

        November 16, 2018 at 8:21 pm

        awesome! thanks!

        Reply
    34. Bianca

      November 15, 2018 at 12:37 am

      5 stars
      What food processor do you use? Thanks!

      Reply
      • Richa

        November 15, 2018 at 12:20 pm

        i used to have a cuisine art (as in video), now i use hamilton beach 7 cup

        Reply
    35. Lisa Lynch

      November 13, 2018 at 12:53 pm

      5 stars
      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 🙂

      Reply
      • Richa

        November 13, 2018 at 1:24 pm

        ground.

        Reply
    36. Jelena

      November 13, 2018 at 9:27 am

      5 stars
      What do you recommend to make this nut free? And do you think apples would fall in well here? Thanks!

      Reply
      • Richa

        December 29, 2018 at 11:09 pm

        more coconut in the crust or sunbutter. apples will not bake well inthis

        Reply
    37. Katia Guillaume

      July 05, 2018 at 8:06 am

      5 stars
      Great recipe! I made it for 4th of July and people loved it! Thanks for sharing.

      Reply
      • Richa

        July 05, 2018 at 11:58 am

        awesome!

        Reply
    38. Laana

      June 01, 2018 at 9:52 am

      4 stars
      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.

      Reply
      • Richa

        June 01, 2018 at 12:26 pm

        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.

        Reply
      • nixter

        November 24, 2019 at 10:14 am

        dumb down the dates with prunes ioften do this as dont want too sweet

        Reply
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