Prepare your taste buds -- this little number is rich! And vegan. And high calorie (but who cares???) It is perfect for Christmas Eve dinner! Let me know if you make it and what you think!
I've loved our summer of recipes together! I'm still going to keep posting recipes, but it won't be every week. With a new organizing business, my devotional that I'm trying to finish writing, and a renewed longing to write posts from the deep corners of my heart again, I will continue posting recipes here and there, but not every week. With that said, I really do love sharing recipes so more tasty, plant-based recipes will be coming at random times to your inbox! Thanks for being here, I'm sincerely glad that you are. ❤️
Ingredients:
Pie Crust
Caramel Layer (Base Layer)
11 dates, soaked
2 tbsp nut butter
2 tbsp coconut oil
1/2 cup milk
1/4 tsp course sea salt
Chocolate Layer (Top Layer)
1/2 cup full-fat coconut milk
2/3 cup chocolate (I like the Enjoy Life Vegan chocolate chips)
2 tbsp nut butter
2 tbsp coconut oil
2 tsp vanilla
1/4 cup maple syrup
Directions:
Bake your pie crust. I buy an organic pre-made crust from the health store.
400 F x 12 minutes
Blend the caramel layer. You could also use a food processor. Pour the caramel base layer into the cooked pie crust. Pour the chocolate layer ingredients into a small saucepan and stir continuously over medium heat until melted and smooth. Pour the chocolate layer over the base caramel layer. Sprinkle top with course sea salt. Freeze for 1 hour before slicing and enjoying! Store in fridge.
Comments