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Salted date caramel chocolate pie

Salted date caramel chocolate pie

This frozen pie features three delicious layers that melt in the mouth, bringing flavours of almond, vanilla and chocolate. It makes for the perfect dessert at a fancy dinner, and can be kept in the freezer for a long time!
Recipe inspired from Vegan Richa.

  • Ingredients

    • Crust
    1. 100g almond
    2. 60g dessicated coconut
    3. 22g flaxseed meal
    4. 11g cocoa powder
    5. 60g medjool dates, pitted
    6. 1.5 tsp vanilla extract
    7. 30g maple syrup
    8. 1 tbsp plant-based milk, if needed

     

    • Salted caramel
    1. 100g medjool dates, pitted and soaked in hot water for 15 min
    2. 32g almond butter
    3. 27g coconut oil
    4. 120g plant-based milk
    5. 1/8 tsp salt

     

    • Chocolate ganache
    1. 120g coconut milk
    2. 100g 60% dark chocolate
    3. 32g almond butter
    4. 27g coconut oil
    5. 2 tsp vanilla extract
    6. 60g maple syrup

  • Instructions

    • Crust
    1. Place almonds in a food processor, and blend to a coarse meal.
    2. Add all other ingredients, and keep blending until it forms a dough that clumps together and is sticky to the touch. It should hold together when pressed between your fingers, so if it is too dry, add a tablespoon or two of plant-based milk to bind everything together.
    3. Line a tarte mould with baking paper, and press the crust out onto it, forming a base. Refrigerate while you make the salted caramel.

     

    • Salted caramel
    1. Melt coconut oil in the microwave.
    2. In the same food processor you used for the crust, place dates, almond butter, melted coconut oil, milk and salt. Blend everything for a few minutes.
    3. If there are chunks or bits of dates that have not been well blended, transfer the salted caramel in a tall jar and finish blending everything smoothly with an immersion blender.
    4. Take tarte out of the fridge, and pour the salted caramel on top, spreading evenly.
    5. Freeze while you make the chocolate ganache.

     

    • Chocolate ganache
    1. In a small saucepan, heat up the coconut milk and coconut oil, and bring to a boil.
    2. Turn off heat, add chocolate, almond butter, vanilla extract and maple syrup, and gently whisk it all together while the chocolate is melting.
    3. Let it cool down for a few minutes.
    4. Take out the pie out of the freezer, and pour the chocolate ganache on top.
    5. Freeze again until set.
    6. You can serve this luscious pie for a particularly fancy dinner with guests, or you can take it out of the freezer and cut yourself a (thin) slice when you're craving some sweetness. It is better than ice cream!

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