Chocolate Caramel Pecan Pie
Ingredients
Crust
- 3 cups 300g Pecans
- 4 Medjool Dates
- Pinch of Salt
Caramel
Chocolate Filling
- 2 cups 300g Cashews (soaked for at least 2 hrs, patted dry)
- 3 Medjool Dates
- 5 tablespoons 75g Coconut Oil
- 3 tablespoons 20g Raw Cacao Powder (unsweetened cocoa powder will work too, if needed)
Toppings
- Extra Pecans for garnish optional but recommended
- 1 cup Coconut Cream
Instructions
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Prepare crust by adding pecans, dates, and a pinch of salt to a food processor. Pulse until the mixture becomes sticky and cumbled. If your dates are very dry feel free to add up to a tablespoon of water. Press the crust into a 9 inch pie dish and set in fridge.
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Make
VFR's healthy caramel dip(double it!). It will make 1 cup. Spread ¾ of a cup on the bottom of the crust.
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Clean out the food processor and add all chocolate filling ingredients to it. Pulse the soaked cashews, dates, coconut oil, and cacao until smooth. The mixture will be thick. Spread chocolate filling over the Caramel layer.
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Heat remaining ¼ of a cup caramel dip in a water bath until warm and soft. Add to a piping bag with a small round tip and drizzle across the top of the pie.
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Decorate Pie with pecans.
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Whip coconut cream with an electric mixer. until thick and creamy. Add to a piping bag and pipe decorative whipped coconut cream around the pie.
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Cool pie in fridge for at least an hour before slicing and serving.
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Pie will keep covered in fridge for up to 5 days.
Recipe Notes
1.) If you don't have enough pecans for the crust you can easily substitute with different nuts. Walnuts, macadamia, and almonds will work well for it.2.) If you don't have a piping bag then add the warmed caramel to a Ziploc bag and cut off a small corner, and pipe it through the hole.