Raw Chocolate Caramel Pie

Name: Raw Chocolate Caramel Pie
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 cups coconut flakes ((unsweetened)); 1/2 cup date ((paste)); 1/4 cup lucuma powder; 1/8 tsp sea salt; 1 tsp vanilla extract; 1 cup date ((paste)); 4 1/2 cups avocado ((mashed)); 1/2 cup date ((paste)); 6 Tbsp agave nectar ((raw)); 1/4 cup cacao powder ((raw)); 1/4 tsp sea salt

Posted on November 4, 2014 by Amie Sue in Desserts, Raw Food Recipes Home

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

Serves

Level

Easy

Ingredients

Ingreds.

Total

45min

We have had quite a few pies this month and this chocolate pie is one of our favorite. Amie Sue Oldfather is a phenomenal chef. It’s always a treat to see what new raw food recipes she comes up with each month.

Beside the mouth water flavors, we loved this pie for a couple reasons. One is that it’s nut-free and the other is that it’s incredibly easy to make. It’s a combination of three layers with each layer being pretty to easy to throw together.

When you bite into this decadent dessert, the first layer will be the chewy crust, then next is the caramel base (made with dates) at the bottom of the pie and then the main filling of the pie is a smooth and creamy chocolate mousse.

We hope you liked it as much as we did, enjoy!

Ingredients

Crust

2 cups coconut flakes (unsweetened)
1/2 cup date (paste)
1/4 cup lucuma powder
1/8 tsp sea salt
1 tsp vanilla extract

Caramel Layer

1 cup date (paste)

Mousse

4 1/2 cups avocado (mashed)
1/2 cup date (paste)
6 Tbsp agave nectar (raw)
1/4 cup cacao powder (raw)
1/4 tsp sea salt

Servings:

Units:

Directions

Prep

15 min

Total

45 min

Crust

Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade. Pulse together.
Add the date paste and vanilla and process until the batter sticks together when pinched.
Pat the crust dough into the pan and up the along the edges. Set aside.

Caramel Layer

With an offset spatula, spread the date paste evenly over the bottom of the crust.

Mousse

n the blender combine the avocado, date paste, agave, cacao and salt. Blend until totally smooth. I found that the food processor didn’t get it smooth enough. You can use amply syrup, coconut nectar what whatever liquid sweetener of choice.
Pour the chocolate mousse into the pie dish and smooth the top with an off-set spatula. Place in the fridge to chill for several hours. I let mine sit in the fridge overnight.
Decorate prior to serving if using fresh fruit and mint. Mint leaves tend to wilt after a day and keep the pie in the fridge for 2-3 days.