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Chocolate Caramel Layer Pie

5 from 1 vote
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12 - 1 cups
Calories: 156kcal
Author: Natalie Thomas of Feasting On Fruit

Ingredients

Crust:

  • 2 1/2 cups rolled oats gluten-free or raw if needed
  • 1/3 cup sweetener: coconut nectar or maple syrup vegan or raw honey (non vegan)
  • 3 tbsp cacao powder

Caramel Layer:

  • 3/4 cup pitted medjool dates
  • 1/2 cup coffee
  • 1 tsp vanilla bean powder
  • 1/4 tsp salt

Chocolate Layer:

  • 3/4 cup pitted medjool dates
  • 1/2 cup + 1 tbsp non-dairy milk or water
  • 2 tbsp cacao powder
  • 1/2 tsp vanilla bean powder

Instructions

  • For the crust: Grind the oats in a blender. In a bowl, pour the oats, cacao powder and sweetener and mix-- enough to form a dough. Press into a 6 inch pie pan or dish lined with plastic wrap for easy removal.
  • For the caramel layer: Blend all the ingredients in a high-speed blender on high until smooth. Spread on top of the crust and freeze.
  • For the chocolate layer: Blend all the ingredients in a high-speed blender on high until smooth. Spread on top of the caramel layer.
  • For a firm texture, freeze the pie for 4 hours. Allow it to thaw for about 10 minutes before cutting and eating. Alternatively you can refrigerate the pie for a gooey filling.

Notes

Top the pie with fresh raspberries and a dusting of powdered sugar for a lovely aesthetics. It will also make for a great compliment to the strong chocolate flavor, making it less rich.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 34.7g | Protein: 3.3g | Fat: 1.8g | Polyunsaturated Fat: 0.4g | Trans Fat: 0.4g | Cholesterol: 0.7mg | Sodium: 61.6mg | Fiber: 4.2g | Sugar: 18.8g