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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.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Servings: 10
Author: Fabio

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.