Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10
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Calories
414 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake
Description
The Salted Date Caramel, Chocolate Pie with Almond Coconut Crust features a multi-layered composition. The base crust integrates coarse ground almonds, hemp or flax seeds, cocoa powder, and shredded coconut, combined with dates and maple syrup to form a cohesive dough that presses firmly into a pan. This crust provides a nutty and slightly chewy foundation with a hint of chocolate if cocoa is included. On top, a date caramel layer is prepared by puréeing soaked Medjool dates with almond butter, coconut oil, almond milk, and a touch of sea salt, resulting in a creamy, naturally sweet, and lightly salted filling.
The final layer is a chocolate mousse where dark chocolate is melted into full-fat coconut milk and blended with almond butter, coconut oil, vanilla, and maple syrup for sweetness, creating a thick, smooth topping. Once assembled, the pie needs chilling to firm up. This contrasts the textures of crunchy crust, creamy caramel, and silky chocolate mousse.
This pie serves as a vegan and gluten-free dessert option that doesn’t require baking, making it suitable for warm days or when avoiding the oven. It can be sliced similarly to traditional pies and offers a balance between rich chocolate and the natural sweetness of dates. The salt enhances the caramel depth and complements the chocolate.
For best results, use soft Medjool dates and full-fat coconut milk to achieve the desired creaminess. Adjust sweetness or saltiness of the caramel layer to taste. The crust dough should be firmly pressed and chilled adequately to hold the layers. Variations include omitting cocoa powder for less chocolate intensity in the crust or substituting seeds as noted.
Ingredients
Crust:
- 1/2 cup almond 2 tablespoons
- 2 Tbsp hemp seed 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 coconut flakes small flakes
- 1/8 tsp salt
- 8 Medjool dates soft
- 1.5 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp almond milk or more
Salted Caramel Layer:
- 1 cup Medjool dates approx 11 dates) - soaked in hot water for 15 minutes, soft
- 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 salt less for less salty caramel, fine sea salt
Chocolate Mousse layer:
- 1/2 cup coconut milk full fat
- 1 3 oz dark chocolate 70%, bar, 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
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.
Notes
- Use soft Medjool dates for smoother caramel and crust blending.
- Adjust salt level in the caramel layer to taste, depending on your preference for saltiness.
- Ensure crust dough is pressed firmly into the pan to maintain structure when slicing.
- Store the pie in the refrigerator to keep it firm; serve chilled.
- For variations, cocoa powder can be omitted in the crust for a milder chocolate flavor.
- Substitute hemp or flax seeds with coconut flakes if preferred for the crust texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Sodium | 112mg | 5% |
| Potassium | 449mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 36g | 72% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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