Description
Vegan Chocolate Pie with a silky and light dairy free chocolate mousse, thick salted caramel a top a delicious chocolate nut pie crust. Easy, Healthy, Soy free, gluten free and oil free too! No baking required!
Ingredients
Scale
Caramel:
- 1 recipe Vegan Caramel Sauce
For crust:
- 1 cup raw almonds
- 1 cup walnuts
- 1/3 cup cocoa powder (I like Hershey's 100% cocoa)
- 1 cup pitted dates
- 2 tablespoons any nut butter, peanut butter, almond, etc..
- 1/4 teaspoon salt
For filling:
- 3- 100 gram vegan dark chocolate bars, or use equivalent dairy free chocolate chips.
- 1- 14 fl oz can coconut cream
- 1 teaspoon vanilla extract
Instructions
- For pie crust: Add the dates to a small bowl and cover with boiling water to soften, about 5 minutes is good.
- While Dates are soaking add the almonds and walnuts to the food processor and process until completely broken down. Drain the dates well and add them to food processor with the rest of pie crust ingredients. Process everything well .You might have to scrape sides of processor once or twice, you should end up with a mealy nutty mixture.
- Now spread the nut mixture evenly in your pie plate, and up the sides as well. Start pressing the mixture firmly with your hands, starting on the bottom at the base of the pie plate and the working your way up the sides. This is super easy as there is a generous amount of crust so you'll have lots to work with. Chill in fridge till ready to assemble
- Make 1 recipe Vegan Salted Caramel Sauce ,cool completely on counter (you can make this a day or 2 ahead just warm slightly in microwave if needed to pour easier)
- Make chocolate mousse filling: Start by breaking up the chocolate bars into a medium sized mixing bowl and set aside.
- Next add coconut cream to a sauce pot and heat until just hot. Remove from heat and add it to the chocolate, add the vanilla and stir until chocolate is melted and it's mixed well. Put the chocolate mousse in the fridge uncovered for 30 minutes. Give the chocolate a stir and return to fridge for another 30 minutes until thickened. If it doesn't seem thick enough return to the fridge and check every 10 minutes. It should be very thick but not hardened.
- Now remove from fridge, stir the chocolate mousse with a spatula and then beat with an electric hand mixer for a minute or 2 (electric mixer is optional you could just give it a whisk too). The mousse should thicken a little more and hold its shape. If it's not thickening return to fridge until it firms up.
- Assemble the chocolate pie: Pour the completely cooled caramel onto the pie crust and spread evenly. Set in fridge until caramel has cooled and is firmer. Remove pie from fridge, add chocolate mousse on top of the caramel layer and spread evenly. Place the pie uncovered in freezer for 30-40 minutes before serving.
- Enjoy: Remove from the freezer, Slice and enjoy! Delicious topped with vegan whipped cream too! Store pie covered in fridge or in freezer for a delicious Vegan Ice Cream Cake!
Notes
- quite often I make my caramel sauce the day before and just reheat in microwave until the sauce is pourable.
- Store: Pie will keep covered in the fridge for 3-4 days or wrapped well in the freezer for up to 2 weeks.
- Prep Time: 30 Minutes
- Cook Time: 25 minutes (caramel)
- Category: Desserts, Gluten free
- Method: no bake
- Cuisine: French, American, Canadian
Keywords: vegan chocolate pie, dairy free chocolate pie, chocolate mousse pie