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Sup ya’ll…I made a pie. It’s not a normal pie. It is a unique, nutritious, delectable pie. You will not believe what it is made out of…but try it, and you really won’t care anyway. You will just gobble it up! When I eat dessert, I really prefer a raw dessert. What I mean by that is that it will be gluten-free and dairy-free, completely vegan and free of refined sugars and flours. That way I can eat something totally decadent and even if it is high in fat or sweeteners, I can still feel good about them. I know that I’m not using any ingredients that are terrible for me. That’s why I so often choose raw desserts!

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I’ve made the crust out of almond flour. Now, you can make almond flour two ways: one, is that you grind up almonds until they resemble flour (be careful not to go too far or you will have almond butter). Two, is that you make almond milk at home and you will be left with a bunch of almond pulp, which you can dehydrate until dry and then grind into flour into a food processor. I did the second method which is a lot less involved than it sounds. I’ll be sure to post a How To Make Almond Milk blog soon!

The caramel in this is made out fresh medjool dates. I can’t describe how much this actually tastes like caramel. It’s hard to believe there is no refined white sugar in it. Nature never disappoints.

Lastly, the chocolate part is made out of avocado. Yes, that buttery green fruit (?) turns into this chocolatey goodness!

You put all three of those things together and you definitely have a winner. Also, anywhere that I call for coconut syrup (also known as coconut nectar), you can probably swap in raw honey, or maple syrup. But of course, honey isn’t technically vegan, and maple syrup isn’t technically raw. Meh…use what you like!!

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This recipe makes enough for one 6-inch pie. Double the recipe if you would like a bigger pie, although I find raw food desserts to be so filling that in general smaller portions are all you need. When it comes to raw foods, I grease my tart pans and pie plates and springform pans by a light coating of coconut oil and then a light coating of shredded coconut. I find this prevents any sticking of the crust to the pan.

 

I garnished this pie with shredded coconut, goji berries, and cacao nibs. Mmmmmm!

Raw Caramel Chocolate Pie
By Koko, March 9, 2013

A raw vegan decadent dessert. Gooey caramel and silky chocolate on an almond flour and coconut crust.
Ingredients:
Crust:

  • Almond Flour – 1 cup
  • Unsweetened Shredded Coconut – 1/2 cup
  • Medjool Dates – 4, pitted
  • Coconut Oil – 1/4 cup
  • Water – 2 Tbsp

Caramel:

  • Medjool Dates – 1/2 cup, pitted
  • Coconut Syrup – 1/4 cup
  • Coconut Oil – 2 Tbsp
  • Sea Salt – A Pinch
  • Vanilla Powder, or Vanilla Bean Seeds – A Pinch

Chocolate:

  • Medium Avocado – 1, skin and pit removed
  • Raw Cacao Powder – 1/4 cup
  • Coconut Syrup – 1/4 cup
  • Coconut Oil – 2 Tbsp

Instructions:
For the crust, mix all ingredients together in a food processor until it comes together. Press into greased 6 inch round springform pan.
For the caramel, in a food processor, mix all ingredients together until smooth. Spread over crust.
For the chocolate, in a food processor, mix all ingredients together until smooth. Spread over caramel layer.
Place in the refrigerator until chilled. Remove from pan and enjoy!

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  • evan

    Oh My! Tastes like the “real” thing. You are so creative! Congrats on a delicious dessert.

  • Just look at the list of ingredients, I am very sure I would love this raw dessert. Seriously, what’s not to love avocado, nuts, dates, cococnut….I would love a 2nd helping please.

  • Oh, this looks so delicious! And it’s healthy and nutritious too! Have a great day!

  • Meg

    OH WOW! Sounds amazing – do you have a suggestion for an almond flour substitute? I have almond/tree nut allergies 🙁 and so many amazing vegan and raw desserts have almonds in them… Many thanks in advance!

    Meg

  • Marbe

    Is there another ingredient I can use in the place of shredded coconut?

  • Hi Meg! Hmmm…can you eat coconut? You could try raw coconut flour, although you might need more liquid. You could try a crust using just shredded coconut…it will obviously change the flavour but it’s nut free. The crust of this coconut cream pie for example: http://kokoskitchen.com/holidays/raw-coconut-cream-pie/

    Hey Marbe! If you don’t want to use shredded coconut in the crust, I’m sure you could try another ground nut or seed. Hazelnuts could be good….

  • Cindy Laidlaw

    Would you consider this diabetic friendly?

  • Hey Cindy! I’ve used only dates and coconut syrup to sweeten this pie. Coconut syrup is a low-glycemic sweetener and acceptable for diabetics, although I’m not sure in what amount. Dates are a high-glycemic sweetener, though. There are no refined carbohydrates, which is a big plus. I can’t make any recommendations as to whether or not this would be diabetic-friendly. You are best talking to your doctor 🙂

  • Ivana

    What’s the size of the springform?

  • Ivana

    Sorry, I just red again carefully…6 inches. In my part of the world we usually use bigger….will double ingredients.

  • Meg

    oooh yes, I LOVE coconut – I will try that substitution for sure – thank you so much for the additional link 🙂

    Warmly
    megs

  • OOooh la la, Koko! You have nailed this perfect looking pie: all raw but extremely tasty! 🙂

    I knew that avocado in a pie is prety tasty too becaue I have made pddings wit it!

    A must try! The raw pie looks so good with the medjool dates coconut caramel!

    MMMMMMMMMMMMM!

  • This one looks absolutely divine!! I am so happy I found your website. Filled with inspiration!!! Hugs

  • CAN`T HAVE ENOUGH! Your recipes are really amazing. Keep finding new mouth watering ones. You have such a talent!! Yummmm. Are you on instagram as well? X

  • Thanks Sophie! Yeah, the avocado is so surprising, but you knew the trick eh 😉

    THANKS KATRIN!!! Loving your site, too. x
    Add me on instagram: kokobrill

  • What a *gorgeous* pie Koko! So original and I just love your use of ingredients here – aren’t dates the greatest gift? I find they work so well in desserts as a thickener, imparting delicious flavour and nutrients. Are those goji berries on top? How pretty; lovely pop effect too. I agree, avocado works beautifully with chocolate… can’t wait to try this version of ‘caramel’ for taste… fabulous recipe my dear! xo

  • Mmm I want in it my TUMMY! <3

  • Meg

    Would there be a replacement for the avocado? I am allergic! 🙁 This looks amazing!

  • Thanks Kelly!

    Thanks Emily!

    Meg, I’m sure there is but it would change the recipe entirely. A cashew chocolate topping, or a coconut-chocolate pudding?

  • Hi Koko! i love your blog and all your recipes! all so creative! this pie looks so delicious! i love the combination of avocados and chocolate! they are so perfect together! thanks for this great recipe! Mmm… i really wish i had this right now. guess i’ll have to make this soon!
    check out my blog! http://rawveganliving.blogspot.com/ =)

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  • Sarah

    This looks so yummy!

  • Thanks Sarah! Absolutely, maple syrup should work fine!

  • The Peace Patch

    This is my new favorite dessert…especially fun to make with a four year old nephew. 😉

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