Vegan Caramel Pie

Vegan Caramel Pie Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 20 minutes


For the Crust:

3 cups Salted Pretzels (114g)

1/2 cup Raw Cashews (70g)

1/4 cup White Granulated Sugar (50g)

1/2 cup Vegan Butter (112g) Melted

For the Caramel Center:

2 cups Medjool Dates (350g) Soft, Pitted, Packed cups

1 cup Canned Coconut Cream (240ml) hardened cream only from one 14-ounce can, chilled overnight in the fridge

For the Topping:

2 and 1/2 cups Canned Coconut Cream (600ml) hardened cream only from two 14-ounce cans, chilled overnight in the fridge

1/4 cup Powdered Sugar (30g)

For the Decoration:

Vegan Chocolate Shavings


1To make this dessert, you'll need three 14-ounce cans of coconut cream chilled in your fridge. They need to be chilled for at least 12 hours and preferably longer so that the cream and water separate. You will only use the hardened cream and discard the water.

2When you're ready to begin - preheat the oven to 350°F (180°C).

3Add the pretzels, cashews and sugar to your food processor and process into fine crumbs.

4Add the melted vegan butter and process again until well mixed.

5Transfer to a 9-inch round pie dish and press down firmly.

6Place into the oven to bake for 20 minutes until nicely browned.

7Add the pitted medjool dates to a microwave safe bowl and microwave for 30-seconds (optional) to soften them.

8Add the dates to your food processor and start processing. It will initially form a giant ball of toffee. Keep processing, stopping regularly to scrape down the sides and break up the ball of toffee a little.

9When there is more sticking to the sides than in the ball, scrape down the sides again and start processing but now add in the coconut cream while the machine is running,

10Keep adding in coconut cream, stopping and scraping down the sides as needed, and processing until you have a smooth and creamy caramel.

11Spread the date caramel on top of the pretzel crust. If your crust is still warm from baking, no problem, there's no need to wait until it's cooled first, you can just add your caramel, smooth it down and then place it into the fridge to set. You want the top of the caramel to have set a little before you add your topping.

12Open the remaining 2 cans of coconut cream, scooping out only the top separated cream portion of the can into a mixing bowl.

13Using an electric mixer start at slow speed, gradually building up speed, until the cream is thick and whipped cream consistency has been reached.

14Add the powdered sugar and whip again to mix in.

15Scoop this out over the date caramel layer and smooth it out.

16Grate dark chocolate over the top for decoration.

17Return to the refrigerator to fully set (approx 4 hours). If you can leave it overnight to set that's even more ideal.

18Slice and enjoy!

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