Ingredients:
Crust Ingredients:
- 5 cups of rolled oats
- 2/3 cups of maple syrup
- 6 tbsp. of cacao powder
Chocolate Filling Ingredients:
- 1 1/2 cups of pitted dates
- 1 cup and 2 tbsp. of unsweetened almond milk (make your won by soaking almonds)
- 4 tbsp. of cacao powder
- 1 tbsp. of peanut butter
- 1 tsp. of vanilla extract
Caramel Filling Ingredients:
- 1 1/2 cups of pitted dates
- 1 cup of water
- 1 tsp. of vanilla extract
- 1/2 tsp. of pink himalayan salt
Coconut Cream Topping Ingredients:
- 1 can of organic full fat coconut milk (refrigerate overnight)
- 1 tbsp. of maple syrup
- 1 tsp. of vanilla extract
Directions:
- For crust, pour oats in food processor or high-speed blender and grind them. Add the rest of the ingredients and pulse until it forms a dough-like consistency. Press onto pie pan lined with parchment paper.
- For caramel filling, pour all ingredients in food processor or blender and blend until you achieve a smooth consistency. Spread the caramel filling onto the crust and freeze while you make the chocolate layer.
- For the chocolate filling, pour all ingredients in food processor or blender and blend until you achieve a smooth consistency.
- Refrigerate or freeze pie for at least 4 hours before eating.
- Once pie has reached a firm consistency, go ahead and make the coconut cream topping.
- For the cream topping, scoop out the coconut milk from can. Make sure you don’t include the water at the bottom in your mixture. Use a hand mixer to whip for about 3-5 minutes. Add in the syrup and vanilla and mix for about 30 seconds more.
- Spread cream topping on pie and enjoy!
