Chocolate & Caramel Pie




  • 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.


          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.

Freeze for at least 4 hours, then slice and enjoy !


Cristina for Peas and Peace



No bake coffee cheese cake



200 gr almonds
30 gr shredded coconut
8 pitted dates


400 gr soaked cashews (up to 12 hours)
160 gr oat milk
160 gr maple syrup
1 tbsp cacao powder
2 shots of espresso

Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.

Press the crust into an 8 inch springform pan and set aside.

Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.

Decorate with your favorite toppings, could be a chocolate drizzle, berries  or simply as is

Delicious !

Cristina for Peas & Peace