vegan caramel pie

This vegan caramel pie is a fabulous mix of salty and sweet with a salty pretzel crust, a smooth caramel center and a vegan whipped cream topping!

Vegan Caramel Pie

(114 grams) Salted Pretzels

(70 grams) Raw Cashews

(50 grams) White Sugar

(112 grams) Vegan Butter (Melted)

(350 grams) Soft, Pitted, Medjool Dates (packed cups)

Coconut Cream (hardened cream scooped off the top of a chilled can)

(400 milliliters) Cans Coconut Cream (Chilled Overnight)

(30 grams) Powdered Sugar

Vegan Chocolate Shavings

To make this dessert, you&#8217;ll need cans of coconut cream chilled in your fridge. They need to be chilled for at least 12 hours and preferably longer so that the cream and water separate. You will only use the hardened cream and discard the water.

When you&#8217;re ready to begin &#8211; preheat the oven to 350°F (180°C).

Add the pretzels, cashews and sugar to your food processor and process into fine crumbs.

Add the melted vegan butter and process again until well mixed.

Transfer to a 9-inch round pie dish and press down firmly.

Place into the oven to bake for 20 minutes until nicely browned.

Add the pitted medjool dates to a microwave safe bowl and microwave for 30-seconds (optional) to soften them.

Add the dates to your food processor and start processing. It will initially form a giant ball of toffee. Keep processing, stopping regularly to scrape down the sides and break up the ball of toffee a little.

When there is more sticking to the sides than in the ball, scrape down the sides again and start processing but now add in the coconut cream while the machine is running,

Keep adding in coconut cream, stopping and scraping down the sides as needed, and processing until you have a smooth and creamy caramel.

Spread the date caramel on top of the pretzel crust. If your crust is still warm from baking, no problem, there&#8217;s no need to wait until it&#8217;s cooled first, you can just add your caramel, smooth it down and then place it into the fridge to set. You want the top of the caramel to have set a little before you add your topping.

Open the remaining 2 cans of coconut cream, scooping out only the top separated cream portion of the can into a mixing bowl.

Using an electric mixer start at slow speed, gradually building up speed, until the cream is thick and whipped cream consistency has been reached.

Add the powdered sugar and whip again to mix in.

Scoop this out over the date caramel layer and smooth it out.

Grate dark chocolate over the top for decoration.

Return to the refrigerator to fully set (approx 4 hours). If you can leave it overnight to set that&#8217;s even more ideal.

We did it last weekend and it was amazing!

Yummy ☺ I added a layer of banana on top of the caramel to make it like a banoffi pie. Thanks for the recipes, I find it so difficult to bake nice things since I was diagnosed with a dairy and egg allergy.

I absolutely loved making this recipe and it tasted delicious. I'm not vegan but there are so many yummy things that can be made. This was a treat to myself for my birthday and I wasn't disappointed!!

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Top 1 vegan caramel pie recipes from across the web

The most viewed vegan caramel pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Caramel Pie

The most viewed vegan caramel pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine