2 Broke Vegans

We had not made or had any kind of a dessert since we started our 30 day raw vegan challenge. We both thought it was a good time to try to make one which is how this raw vegan chocolate caramel pie was born! It was important to us to not use any sugar and we were successful thanks to dates and a little bit of agave syrup in the chocolate cream. There are three elements to this pie: the crust, caramel cream and chocolate cream. Let’s get started:

Ingredients for the crust:

2 cups of pecans
1 cup of dates (remove the pits)
6 Tablespoons of shredded unsweetened coconut
1 teaspoon of Himalayan salt
an additional 1/2 cup of crushed pecans*
1/2 cup of crushed walnuts*

*mix these in after blending the other ingredients

Instructions for the crust:

Blend all of the ingredients except the 1/2 cup of crushed pecans and walnuts in a high powered blender until smooth. Empty the mixture into your pie pan evenly. From here you may dehydrate the crust until it becomes firm or refrigerate it. Next time we will dehydrate it because it does not harden so well in the refrigerator.

Ingredients for the caramel cream:

1 cup of dates (remove the pits)
1/2 cup of water
1/2 teaspoon of Himalayan salt
1/4 teaspoon of vanilla powder
1 teaspoon of xanthan gum
1 cup of raw cashews
2 Tablespoons of maple syrup

Instructions for the caramel cream:

Once again, using a high powered blender, blend all ingredients until smooth and creamy. Spread this cream on top of the pie crust.

Ingredients for the chocolate cream:

1 cup of raw hazelnuts
1 avocado (peeled, remove pit)
2 Tablespoons of cacao powder
3/4 cup of water
1/2 cup of dates (remove pits)
1/4 teaspoon of Himalayan salt
2 Tablespoons of agave syrup

Instructions for chocolate cream:

Using a high powered blender (as usual when dealing with nuts), blend all the ingredients until smooth. Spread the chocolate cream on top of the caramel cream.

Serve yourself a slice! You’ve earned it. Keep the pie refrigerated.