This healthy vegan Chocolate & Caramel Pie is made with whole natural ingredients.
Makes a 20-22cm pie
Chocolate Almond Base
- 1 cup almonds
- 1 cup pitted dates
- 1 1/2 tbsp cacao powder
- 1 tbsp rice malt syrup
- pinch of himalayan salt
Date Caramel Layer
- 13 pitted medjool dates
- 1/2 cup rice malt syrup
- 1/4 cup tahini/peanut butter/nut butter of choice
- 4 tbsp melted Jimalie virgin coconut oil
- 1/8 tsp sea salt
- 1 tbsp water
80g vegan chocolate, melted
1/4 cup peanut butter
To make the base, process the almonds into fine pieces. Add the remaining ingredients and process again to combine. Press into a lined baking sheet or container.
To make the caramel, soak the dates for 10-15 minutes in boiling water. Peel off the skins (as this makes a smoother caramel), and place in a high powered blender or food processor along with all the other ingredients. Blend until completely smooth. Spread over the pie base.
Mix together the melted chocolate and peanut butter until fully combined. Pour over the caramel and smooth out evenly.
Place the pie in the freezer for an hour firm up before slicing. Best kept refrigerated.