Chocolate Caramel Layer Pie
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: 1gCalories: 156kcalCarbohydrates: 34.7gProtein: 3.3gFat: 1.8gPolyunsaturated Fat: 0.4gTrans Fat: 0.4gCholesterol: 0.7mgSodium: 61.6mgFiber: 4.2gSugar: 18.8g
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