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vegan, chocolate, no-bake, sweet, pies & crumbles · July 30, 2014

Chocolate Caramel Layer Pie

I need to make more pies. I love anything creamy that requires a spoon: pudding, mashed potatoes, ice cream. A pie is essentially a giant bowl of slightly firmer pudding, but the container is edible! Which makes pie better than pudding, really.

This pie is almost too decadent. As I was pouring caramel on top of chocolate, and then chocolate on top of caramel my mouth was watering so badly. I couldn’t stop my finger from stealing many, many taste tests.

Oat or date crust? The caramel filling is date-based, of course (it’s raw caramel what do you expect?) The chocolate filling is date-based, just because. The crust isn’t date-based, although I thought about it. I like variety in my pie-making. Since I don’t use a lot of nuts in my recipes, raw rolled oats were the only logical choice.

I actually cleaned out my usual grocery store of dates with this recipe. I hope they restock soon, I have baking to do.

Chocolate Caramel Layer Pie

Makes a 5″ pie (double for a regular 9″ pie)

Crust

2 1/2 cups raw rolled oats

1/3 cup agave nectar

3 tbsps cacao powder

Caramel Filling

3/4 cup pitted medjool dates

1/2 cup water

1/2 tsp vanilla bean powder (or extract)

1/4 tsp salt (optional)

Chocolate Filling

3/4 cup pitted medjool dates

1/2 cup + 1 tbsp non-dairy milk (or water)

2 tbsps cacao powder

1/2 tsp vanilla bean powder (or extract)

  1. For the crust, grind the oats in the food processor. Add the rest of the ingredients, and process until it forms a dough. Press into a pie pan lined with plastic wrap.
  2. For the caramel filling, combine everything in the blender. Blend on high until smooth. Spread a layer of caramel into the crust, filling it about halfway. Freeze it while you make the chocolate filling.
  3. For the chocolate filling, combine everything in the blender. Blend on high until smooth. Spread on top of the caramel layer.
  4. Refrigerate or freeze (for a firmer consistency) for at least 4 hours before slicing and eating.

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In: vegan, chocolate, no-bake, sweet, pies & crumbles · Tagged: cacao, caramel, dates, dessert, pie

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Comments

  1. Miss Polkadot says

    December 19, 2014 at 11:52 pm

    Wow, this looks amazing. I know I’m late commenting on this but I just found your blog and this recipe spoke out to me right away. Who doesn’t like caramel and chocolate? Even better that – unlike many other raw recipes – this pie only calls for a handful of easy to find ingredients. I wouldn’t have guessed that from the looks of it – so pretty!

    Reply
    • Natalie Thomas says

      December 20, 2014 at 12:07 am

      Never too late to chat about chocolate :)All the superfood powders and pastes and potions tend to turn me off of raw recipes. The more wacky ingredients on the list the less likely anyone is actually going to make the recipe…I go for simplicity over purity any day. I hope you make (and love) the pie!

      Reply
  2. Amy says

    May 31, 2015 at 10:37 pm

    My family of 6 LOVED this pie. So great to find some whole foods plant based recipes without nuts, coconut, or tofu. We deal with multiple food allergies. Will definitely be trying more of your recipes.

    Reply
    • [email protected] says

      May 31, 2015 at 11:12 pm

      That is so wonderful to hear Amy, I really appreciate you taking the time to comment it made my day! My family of 4 devours this pie in no time, so I’m sure it went fast with 6! Not a lot of nuts or tofu around here, and I’ll try to keep the coconut to a minimum so hopefully you’ll have lots to choose from! Let me know if you ever have an allergen-free recipe request, I’m always happy to try and help! Have a wonderful day 🙂

      Reply
  3. Jennifer Smith says

    February 28, 2016 at 3:36 am

    Sorry to bother you! Could I use soft pitted dates in stead of medjool dates? They are so expensive and I have loads of soft pitted dates in my cupboard that need used up!

    Reply
    • [email protected] says

      February 28, 2016 at 4:07 am

      Sure! If they are too dry then maybe soak them first, but as long as you have a blender or food processor strong enough to blend them completely it will be fine 🙂

      Reply
      • Jennifer Smith says

        February 28, 2016 at 2:01 pm

        Is that the same as all your recipes replacing soft pitted dates for medjool? Provided they can be blended! Also would you day one and a half smaller dated to one medjool date. I really appreciate your help and it is so nice you reply to all comments. Thanks again 🙂

        Reply
        • [email protected] says

          February 28, 2016 at 6:20 pm

          Yep, I can’t think of any recipe where that wouldn’t work as long as you can blend them well! And yes, I think 1.5 small date = 1 medjool sounds like a good conversion rate. I always reply, so feel free to ask anything and everything 🙂

          Reply
  4. Caitlin says

    October 10, 2016 at 8:47 pm

    Wow this looks amazing! Definitely going to be making this soon. I was just curious did you freeze or refrigerate this pie once all the layers were done? I don’t want it to be super icy and rock hard if I put it in the freezer but will it harden enough in the fridge?

    Reply
    • Natalie says

      October 10, 2016 at 9:47 pm

      Hi Caitlin. I like to freeze this one and then take it out of the freezer about 10 minutes before eating. The really like the consistency that way. But you could refrigerate it as well, it will just be much softer 🙂

      Reply
  5. Madeleine says

    December 9, 2016 at 1:39 am

    How long does this last? I want to bring it to a party Saturday afternoon, and it’s Thursday evening, would it still be fresh and taste good on Saturday?

    Reply
    • Natalie says

      December 9, 2016 at 1:51 am

      It will taste best within the first 24-48 hours, but yes I think it will be fine by Saturday. Just be sure to keep it in the fridge 🙂

      Reply
  6. Grace says

    December 13, 2016 at 2:36 am

    Hi, I’m doing trials for Christmas Day to impress the family and currently I only have cocoa powder. Would that be able to substitute the cacao powder? (Though I’ll add cacao when the day comes) and if so do I add less because cocoa has a richer/bitter taste?

    Reply
    • Natalie says

      December 13, 2016 at 3:04 am

      Hi Grace! Cocoa powder will be absolutely fine. And the same amount will be fine, it’s not a huge amount to start with and there are plenty of dates for sweetness 🙂 Good luck with the holiday baking!

      Reply
  7. GG says

    September 13, 2020 at 3:13 pm

    Is there any substitute for agave syrup?It’s not exactly available where I live :/
    Can I use sugar syrup maybe?

    Reply
    • Natalie says

      September 13, 2020 at 10:13 pm

      I’m not exactly sure what sugar syrup is, we don’t have that here. What’s the consistency like?

      Reply
      • Gg says

        September 13, 2020 at 11:33 pm

        Oh no I meant literal sugar syrup,like heating sugar up till it melts

        Reply
        • Natalie says

          September 14, 2020 at 8:27 am

          Oh gotcha! Never tried it, but as long as you boil long enough to really thicken it and create a syrup like sticky consistency it should work 🙂

          Reply

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