RECIPES

Chocolate & Caramel Pie

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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • 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.

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

 

Cristina for Peas and Peace