Chocolate Caramel Pie with Granola Coconut Crust - Vegan
A wonderful decedent but not-too-rich pie with a press-in crust with a chocolate base and caramel top layer. Finished with coconut whipped cream, honey-sugared peanuts and toasted coconut flakes. Love at first bite! Gluten Free too!
Servings: 12 servings
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Ingredients
Press-In Granola Crust
- 1 3/4 cups granola (gluten free) see my recipe!
- 2 tablespoons coconut oil I use organic
- 1/4 cup toasted coconut flakes* make 1/2 cup total; 1/4 cup for garnish
Chocolate Filling:
- 1 1/2 cups coconut milk full fat not "lite"
- 2 cups dark chocolate chips I use Ghirardelli dark chocolate chips
- 1 teaspoon vanilla extract
Caramel Layer:
- 1/2 cup coconut palm sugar
- 4 tablespoons filtered water
- 3/4 cup coconut milk
- 1 1/2 tablespoons arrowroot starch*
- 1 1/2 tablespoon filtered water
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt I use pink Himalayan
Instructions
Press-In Granola Crust
- Grind 1 cup of granola and 1/4 cup toasted coconut flakes in a food processor (I used a 4 cup one) until fine-small crumbs, like graham cracker crumbs. Melt 2 T. of coconut oil.
- Add the Granola crumbs to a medium sized bowl. Process the last 3/4 cup of granola into a little larger pieces, with more texture. Add the coconut oil and last batch of coarser granola to the bowl. Mix to combine all. Press into the pie pan, making a 1″ high edge. Freeze until firm, 15 minutes.
Chocolate Layer:
- Add 1 1/2 cups coconut to a 3 quart pot. Bring to a simmer, take off heat. Add chocolate chips and stir with a rubber spatula until the chocolate is melted and smooth. Add vanilla extract, mix in. Remove the granola crust from the freezer and pour in the chocolate mixture, smooth the top. refrigerate for 45 minutes.
Caramel Layer:
- While the chocolate layer sets, make the caramel layer. Combine the 1 1/2 tablespoons arrowroot and 1 1/2 water in a small bowl and combine with a fork - set aside.
- In a 8" skillet add the 1/2 cup coconut palm sugar and 4 tablespoons water. Bring to a simmer stirring. Cook for 3 minutes at a low simmer - the sugar will be dissolved. Add 3/4 cup coconut milk, bring to a boil and cook over medium-high heat for 2 minutes.
- Combine the 1 1/2 tablespoons arrowroot and 1 1/2 water in a small bowl and combine with a fork. Add the arrowroot mixture to the pan, whisking quickly with a wire whisk - will thicken easily! Cook until thickened and set - 1 minute. Take off heat and add the vanilla bean paste (or vanilla extract) and sea salt; mix in. Let cool.
Finish the Pie:
- When caramel is cool (no longer warm), take pie out of the refrigerator and add the caramel on top - I left a circle open exposing some chocolate (see photo.) To Garnish: Top the pie with Coconut Whipped Cream (recipe below) in rosettes around the edge of the pie. Fill in with a row of Honey Peanuts. Add reserved Toasted Coconut Flakes on top of the whipped cream.
- Refrigerate the pie until ready to serve. Can make a day ahead. If made a few days ahead- add peanuts before serving so they do not get soggy. Yes the pie can be frozen - place in the refrigerator a few hours before serving.
Notes
Toasted Coconut Flakes: Preheat oven to 275 degrees. Add 1/2 cup Coconut Flakes to a foil lined small baking pan. Bake in oven for 3 - 4 minutes until lightly golden. WATCH carefully, these can brown very easily, remove from oven, cool. Use half for the granola crust; half for decorating the pie.
Coconut Whipped Cream: Refrigerate a can of coconut milk overnight. Scoop out 1/2 cup of top thick layer, add to a small - medium sized bowl. Add 2 tablespoons confectioner's sugar and 1/2 teaspoon vanilla extract. Using a balloon wire whisk - beat the coconut cream until thick. Alternately, use a stick immersion blender. Refrigerate if not using immediately. *Arrowroot Starch: a gluten free thickener, leaves a sauce clear and glossy. Has 2 times the thickening power compared to cornstarch. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Coconut Whipped Cream: Refrigerate a can of coconut milk overnight. Scoop out 1/2 cup of top thick layer, add to a small - medium sized bowl. Add 2 tablespoons confectioner's sugar and 1/2 teaspoon vanilla extract. Using a balloon wire whisk - beat the coconut cream until thick. Alternately, use a stick immersion blender. Refrigerate if not using immediately. *Arrowroot Starch: a gluten free thickener, leaves a sauce clear and glossy. Has 2 times the thickening power compared to cornstarch. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Chocolate Caramel Pie with Granola Coconut Crust - Vegan
Amount per Serving
Calories
387
% Daily Value*
Fat
25
g
38
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0.3
mg
0
%
Sodium
82
mg
4
%
Potassium
362
mg
10
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
6
g
12
%
Vitamin A
3
IU
0
%
Vitamin C
1
mg
1
%
Calcium
115
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.