• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

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.

Pin
Share
Tweet
Email

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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Gingerbread Caramel Slice
Muesli Streusel Banana Bread

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Fudge Thumbprint Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue