Ohhh I like this recipe! It combines 3 of my favorite raw vegan desserts into one.
This Whipped Coconut Cream & Salted Caramel Pie is a heavenly combination! This recipe combines my favorite parts of my Raw Vegan Salted Caramel Blondie Brownie Cheesecake, my Chocolate Covered Salted Caramels and my Salted Caramel Coconut Cream Ice Cream all into one perfect dessert.
The first layer of this dessert is a nutty, sweet and salty blondie brownie crust. The next layer is a creamy, chewy, raw/vegan date caramel and the top layer is a cold and creamy combination of vanilla coconut whipped cream with layers of sweet and salty date caramel swirled through.
Can you say heaven?
This recipe was my treat this week and kept me on point with my current cycle of the Bikini Body Program.
This recipe is vegan, raw, gluten free, dairy free, no bake, high fiber and created with all natural, delicious ingredients.
Ingredients:
- 1 Cup Slivered Almonds
- 1 Cup Walnuts
- 1 Cup Pitted Dates (Super Fresh or Pre-Soaked)
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 1 1/2 Cups Super Soft Pitted Dates (***or - If you want your caramel to be super smooth and your dates are dry they must be soaked for at least 3 hours in water)
- 3 Tbsp Coconut Sap, Maple Syrup or Agave Nectar (or 10-12 Drops Liquid Stevia to make this sugar free)
- 3 Tbsp Natural Almond Butter
- 1/4 Tsp Sea Salt
- 2 Tbsp Coconut Oil
- 1 1/2 Tsp Vanilla Extract
- 2 Cups Coconut Cream (Pre-refrigerated, thick cream only - no runny cream or water)
- 1 tsp Vanilla Extract
- 2 Tbsp Coconut Sap, Maple Syrup or Agave (or 10-15 Drops Liquid Stevia to make this sugar free)
Directions:
- Place all crust ingredients into your food processor and pulse until finely chopped and sticks together when you test it with your hand.
- In a lined or pre-sprayed spring-form baking dish press crust evenly into the bottom.
- Place all caramel ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Set aside 4-5 tbsp of your prepared caramel to use later.
- Layer on top of your crust.
- Place in the refrigerator.
- Place all coconut cream ingredients into your food processor (preferably with your whipping attachment).
- Whip until smooth.
- Place whipped coconut whipped cream into a bowl and gently mix in a few tbsp of prepared caramel.
- Place mixture on top of crust caramel layer and place in the refrigerator covered for at least two hours.
- Remove from refrigerator and slice directly before serving.
DAMY Members - 1 Serving of this recipe is a fabulous treat option.
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