Chocolate & Caramel Pie

Crust

• 1/2 cup  + 2 Tbsp dry roasted almonds
• 2 Tbsp hemp seeds
• 2 Tbsp  flax seed meal 
• 1 Tbsp cocoa powder
• 3/4 cup roasted coconut flakes
• 8 soft dates
• 1.5 tsp vanilla extract
• 2 Tbsp  maple syrup
• 1 Tbsp almond milk

Caramel Layer

• 1 cup soft medjool dates – soaked in hot water for 15 minutes
• 2 Tbsp almond butter 
• 2 Tbsp coconut oil
• 1/2 cup  almond milk 

Chocolate layer

• 1/2 cup  full fat coconut milk
• 2/3 cup vegan dark chocolate chips
• 2 Tbsp  almond butter
• 2 Tbsp  coconut oil
• 2 tsp vanilla extract
• 1/4 cup maple syrup
  
  • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

  Crust

        Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

  Caramel Layer

  Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

   

  Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.