Salted Date Caramel Chocolate Pie

By Vegan Richa · 45 min

Ingredients

Instructions

1. Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust and topping.
2. For the crust, process the almonds in a food processor or blender until coarse meal. Add the seeds, cocoa, dates, 1/4 cup coconut flakes and salt, and pulse until the dates are well mixed in.
3. Add the remaining coconut flakes, vanilla, maple syrup and almond milk, and process until doughy. Add more almond milk or maple syrup if needed and knead briefly by hand.
4. Press the dough into a parchment-lined 9 by 5 inch pan or smaller rectangle pan. You can also shape it into bars.
5. For the salted caramel, drain the soaked dates. Blend all the caramel ingredients with the soaked dates into a smooth puree, running the blender for a couple of cycles. Taste, then add maple syrup or stevia if you want it sweeter, and adjust the salt. Spread it over the crust.
6. For the chocolate mousse, heat the coconut milk until it is just about to bubble, then pour it into a bowl. Add the chocolate and whisk until melted.
7. Whisk in the remaining mousse ingredients briskly to aerate the mixture, then pour it over the caramel and tap the pan to level it.
8. Freeze until set, a few hours, then slice and serve. Cover the pan before freezing so the top does not dry out.

Summarized from Vegan Richa's video. Watch it for the details.

More recipes with

Chocolate chipAlmondCoconut milkDateAlmond milkFlax seedCoconut flakeAlmond butter