An almond chocolate pie crust, a creamy salted date caramel filling, topped with a chocolate mousse, this vegan salted date caramel chocolate pie is simply delicious.
While the dates are soaking in hot water, you can quickly prepare the almond chocolate pie crust. It is the same recipe I have used for my vegan chocolate tart.
Once the dates are ready, blend all the filling ingredients together and spread the mix over the crust.
Pour the chocolate mousse over the caramel and your pie is done. Freeze until set (about 3 hours).
Vegan Salted Date Caramel Chocolate Pie
An almond chocolate pie crust, a creamy salted date caramel filling, topped with a chocolate mousse, this vegan salted date caramel chocolate pie is simply delicious.
Servings: 10
Ingredients
- - For the crust
- 160 g almond meal
- 30 g unsweetened cocoa powder
- 60 ml melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- - For the salted caramel
- 10 - 12 medjool dates soaked in hot water for 15 minutes
- 2 tablespoons natural almond butter
- 2 tablespoons coconut oil melted
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon maple syrup
- 1/4 teaspoon fine sea salt
- - For the chocolate mousse:
- 1/2 cup full fat coconut milk
- 2/3 cup vegan chocolate chips
- 2 tablespoons natural almond butter
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
Instructions
- Let the dates soak for 15 minutes in hot water.
- In the meantime, start making your crust by placing all the dry crust ingredients in a bowl, mix until combined.
- Add the coconut oil, maple syrup and vanilla extract. Mix well and press the dough onto the pan.
- Salted Caramel:
- Drain the soaked dates. Blend all the salted caramel ingredients and soaked dates into a smooth puree.
- Taste and adjust sweet and salt. Spread on the crust.
- Chocolate mousse:
- Heat coconut milk just until it starts to boil and add to a bowl.
- Add the chocolate and whisk to melt.
- Whisk in the rest of the ingredients and mix well.
- Pour onto the caramel. Tap the pan to spread evenly.
- Freeze until set (about 3 hours), then slice and serve.
Notes:
- Recipe adapted from Vegan Richa
- The pie stays soft and well for weeks kept frozen (covered).
This looks delicious! For the crust, when you call for almond meal do you mean ground almonds or what is left over from making almond milk?
I used Bob’s Red Mill Almond Meal / Flour.
How long does this cake stand (still delicious I mean) in the fridge? And if I freeze it, about how long thawing time? Thinking of making it for the holiday but want to prepare a couple of days in advance!
Hi Angelina,
the pie stays soft even in the freezer, you can freeze it for at least 3 days (covered). Enjoy it firm right out of the freezer, or let it warm up a bit for a deliciously soft pie that melts in your mouth (for about 20 mins).