Salted Date Caramel, Chocolate Pie with Almond Coconut Crust. Vegan Glutenfree No Bake

This is a frozen pie. This is an insanely delicious pie. This is what should be in your freezer for the weekend!

So what is in it. A thick fudgy salted caramel layer without any refined sugar! Dates and nut butter make the caramel layer sweet and rich. A thick mousse-y chocolate layer on top and a chocolatey almond coconut hemp crust at the bottom. mmm, mmmm, mmmmmm. The pie can also be made raw with raw chocolate. 

I know right. You have got to make this summer treat. I am telling you the pictures do not do justice to how good this is. This pie can be made into bars as well.

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More desserts that you need to make this summer.
Chocolate Chip pudding Pie with almond date crust. GF soy-free
Dark Chocolate Silk Pie with chocolate crust. GF soy-free
No bake single Serve Chocolate Berry Pie. GF, soy-free

Steps:
Make the crust and press into pie pan, tart pan or other square or rectangle pan if making bars. 



Make the caramel and pour into crust. 



Even it out. Melt the chocolate in coconut milk. 



Briskly Whisk in the almond butter, maple and pour on the caramel layer. Freeze.



Freeze until set, then slice and serve. 



The pie stays soft even when frozen. Keeps well for a few weeks if it really will last that long. 
yumm!



Salted Date Caramel, Chocolate Mousse Pie with Almond Coconut Crust
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast.

Makes a 9 inch pie or tart pan Ingredients: 
Crust:
1/2 cup + 2 Tbsp almonds
2 Tbsp hemp seeds (or use coconut flakes)
2 Tbsp flax seed meal or hemp seeds or coconut flakes
1.5 Tbsp cocoa powder (omit for less chocolatey pie:))
3/4 cup coconut flakes, small flakes
1/8 tsp salt
8 soft medjool dates 
1.5 tsp vanilla extract
2 Tbsp maple syrup
1 Tbsp or more almond milk

Salted Caramel Layer:
1 cup soft medjool dates, 11 dates (soaked in hot water for 15 minutes)
2 Tbsp almond butter or other nut butter
2 Tbsp coconut oil
1/2 cup almond milk or other non dairy milk
1/4 tsp fine sea salt (less for less salty caramel)

Chocolate Mousse layer:
1/2 cup full fat coconut milk
1 3 oz bar 70% dark Theo chocolate or about 2/3 cup vegan semi sweet chocolate chips
2 Tbsp almond butter
2 Tbsp coconut oil
2 tsp vanilla extract
1/4 cup maple syrup

Method:
Soak the dates, for the salted caramel in hot water, so they soak for the 15 minutes while you make the crust and topping.
Crust: Process the almonds until coarse meal in a food processor or blender. Add seeds, cocoa, dates, 1/4 cup coconut flakes, salt and pulse until the dates are incorporated well. Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk or maple if needed and mix a bit your hands. Press the dough onto the pan. You can also make this into bars. Press the dough into a parchment linked 9 by 5 inch or smaller rectangle pan. For variations: Use more almonds or coconut to replace the seeds.
Salted Caramel:
Drain the soaked dates. Puree everything under salted caramel to combine into a smooth puree. blend for a couple of cycles to break down the dates well. Taste and adjust sweet and salt(add maple or stevia if you like it sweeter). Spread on the crust.
Chocolate mouse:
Heat coconut milk until it just about starts to bubble and add to a bowl. Add the chocolate and whisk to melt. Briskly whisk in the rest of the ingredients to aerate the mixture. Pour onto the caramel. Tap the pan to spread evenly. 
Freeze until set (a few hours), then slice and serve! The pie stays soft and well for weeks kept frozen. Cover the pie pan and freeze so that the top layer doesn't dry out.