VEGAN CARAMEL PIE

INGREDIENTS
BASE
130 g almonds
30 g coconut flour
8 soft dates
2 tbsp. cocoa
2 tbsp. agave syrup
1-2 tbsp. almond milk
¼ tsp. flake salt
1 tsp. vanilla powder

SALT DATE CARAMEL
200 g dates without stones
1.2 dl almond milk
2 tbsp. almond butter
2 tbsp. coconut oil
1 tsp. vanilla powder
½ tsp. flaked salt

CHOCOLATE MOUSSE TOPPING
1.2 dl coconut cream (the hard part of the coconut milk)
100 g dark chocolate min. 70%
1 sprinkle of salt

PROCEDURE
BOTTOM
Put all ingredients for the base in a food processor or blender until it is combined and fine.

Press it out evenly in a spring form covered with baking paper, so you can easily take the pie out again. I cut the baking paper so that the sides were lined with long strips of baking paper.
Put the base in the fridge while you make the caramel.

SALT DATE CARAMEL
Put all the ingredients for the caramel in a blender or food processor and blend it completely smooth and creamy.
Spread the caramel over the base and refrigerate for 1 hour.

CHOCOLATE MOUSSE TOPPING
Put the solids from a can of coconut milk in a pan and melt it over low heat.

Add the chocolate a little at a time and stir in it until all the chocolate is melted. Spread the chocolate mousse over the caramel.

Refrigerate for min. 1 hour before serving. Sprinkle if necessary with a little flake salt.

 

write a comment

All comments are reviewed before publication

Shop now