Raw Chocolate Caramel Pie
Raw Chocolate Caramel Pie
Prep
15min
Total
45min
Servings
6
Ingredients
8
Level
Easy
Prep
15min
Total
45min
Servings
6
Ingredients
8
Level
Easy
Recipe by:Amie Sue
Raw Chocolate Caramel Pie
Prep:15minTotal:45minServes:6
Ingredients
Crust
Caramel Layer
Mousse
Directions
Crust
  1. Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade. Pulse together.
  2. Add the date paste and vanilla and process until the batter sticks together when pinched.
  3. Pat the crust dough into the pan and up the along the edges. Set aside.
Caramel Layer
  1. With an offset spatula, spread the date paste evenly over the bottom of the crust.
Mousse
  1. 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.
  2. 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.
  3. 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.
Ingredients
Crust
Caramel Layer
Mousse
Directions
Crust
  1. Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade. Pulse together.
  2. Add the date paste and vanilla and process until the batter sticks together when pinched.
  3. Pat the crust dough into the pan and up the along the edges. Set aside.
Caramel Layer
  1. With an offset spatula, spread the date paste evenly over the bottom of the crust.
Mousse
  1. 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.
  2. 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.
  3. 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.
Directions
Crust
  1. Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade. Pulse together.
  2. Add the date paste and vanilla and process until the batter sticks together when pinched.
  3. Pat the crust dough into the pan and up the along the edges. Set aside.
Caramel Layer
  1. With an offset spatula, spread the date paste evenly over the bottom of the crust.
Mousse
  1. 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.
  2. 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.
  3. 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.
Notes

raw-chocolate-caramel-pie

Amie Sue

Chef: 

I am a certified raw food chef but my real training takes place daily in my home kitchen where I unleash my passion for preparing healthy dishes. I love to experiment and share my recipes with others, I hope you join me!