Vegan Caramel Cream Pie

• Vegetarian

• Produce

  • 2 cups Dates, pitted and chopped

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 Mint chocolate, Vegan Dark
  • 6 tbsp Powdered sugar
  • 1/4 cup Sugar

• Nuts & Seeds

  • 2 1/2 oz Cashews, raw

• Snacks

  • 4 oz Pretzels, Ground

• Dairy

  • 2 Cream

Found on lovingitvegan.com

Description

Ingredients

• For the Crust:
• 4 oz (112g) Ground Pretzels
• 2.5 oz (70g) Raw Cashews
• ¼ cup (50g) Sugar
• ½ cup (112g) Vegan Butter
• For the Date Caramel Center:
• 2 cups (350g) pitted and chopped Dates (approx 40 medium sized Dates)
• Cream portion from 1 14 oz (400ml) can Coconut Cream
• For the Whipped CreamTopping
• Cream portion from 2 14 oz (400ml) cans Coconut Cream
• 6 Tbsp Powdered Sugar
• For the Decoration:
• Vegan Dark Mint Chocolate

Directions

• Place all 3 cans of coconut cream into the coldest part of your refrigerator and leave there overnight.
• When youre ready to begin - preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
• Place the pretzels and cashews into the food processor and process until finely crumbled.
• Move into a mixing bowl and add the sugar.
• Melt the vegan butter and pour it over the crumbled mix.
• Mix it in well and then smooth it into a pie dish, working it up the sides with your hands.
• Bake in the oven for 20 minutes until browned and set.
• Add the dates to a food processor.
• It will initially form a giant ball of toffee.
• Continue to process beyond this point until the giant ball begins to break up.
• You may have to stop it and help it along by breaking up the big ball of toffee with your hands.
• The ball will get gradually smaller as more of it sticks to the sides.
• Switch off the processor, scrape off the sides with a spoon and switch it back on.
• Open one can of coconut cream. The cream will have separated from the water and will be right on top.
• Scoop out only this cream portion, leaving the water behind, and add it slowly to the processor while it is running.
• Continue to process until you have a thick, smooth, date caramel.
• Scoop out the date caramel on top of the pretzel crust.
• Place into the fridge to set while you prepare your whipped coconut cream.
• Open the remaining 2 cans of coconut cream, scooping out only the top separated cream portion of the can into a mixing bowl.
• Using an electric mixer start at slow speed, gradually building up speed, until the cream is thick and whipped cream consistency has been reached.
• Add the powdered sugar and whip again to mix in.
• Scoop this out over the date caramel layer and smooth it out.
• Grate dark chocolate over the top for decoration.
• Return to the refrigerator to fully set (approx 2 hours).
• Slice and enjoy!

Nutrition