Wednesday, December 28, 2016

Vegan Chocolate Caramel Cookie Pie

Gluten Free, Dairy Free, Egg Free Cookie Pie?  Yes please!!!  Also, meet my new best friend:

This stuff is crack.  If you have a Sprouts, a Whole Foods, or a local organic co-op you most likely can find it there.  It's a new product that came out just in time for this pie.  In my opinion it's just as good as sweetened condensed milk.....hello dairy-free caramels, Thai coffee, and more!!

Ok, moving on.  But seriously, dairy-free people rejoice ;)

This pie is a treat, my in a very rich, special-occasion-type, give-you-the-sugar-sweats-super-yummo treat!  I wouldn't recommend fixing this if you are on a low-sugar trend; however, you may remove the chocolate ganache layer for a less-rich dessert <3

chocolate caramel cookie pie

gluten-free, dairy-free, egg-free, vegan friendly 
this pie has several easy layers- best stored in refrigerator for up to one week


(first layer)
(second layer)
(third layer)
  • 1/2 cup vegan chocolate chips
  • 1/4 cup unsweetened canned coconut milk
(top layer)
  • Coco-Whip 
  • Extra ganache for decoration or vegan chocolate chips/ shavings


(first layer)
  • Preheat oven to 350 F. 
  • Mix all dry ingredients together with fork, then add vanilla, butter.
  • Mix until just combined with a fork and a cookie-dough forms, add in chocolate chips.
  • Press into bottom of frozen pie crust and bake for 16 minutes.
  • While this bakes, mix the second layer:
(second layer)
  • Mix melted butter and can of sweetened condensed coconut milk.
    bubbly and crusty goodness
  • When cookie layer is done baking, remove the pie and add the condensed milk layer over top the cookie layer.
  • Sprinkle nuts, making sure they are covered by the caramel-condensed milk layer to prevent over-browning of the nuts.
  • Bake at 350 for an additional 25-30 minutes. (it should look like the picture to the left when removed from oven:)
  • Allow to set and cool for about 30 minutes while you make the third layer. 
(third layer)
  • Over a double boiler or in a heat-safe bowl over simmering pot of water, heat chocolate and coconut milk until melted and stir to make ganache.
  • Pour over set caramel layer and refrigerate until the chocolate is set.
  • When chocolate ganache layer is set, top with cool whip and extra ganache and nuts or chocolate chips if desired.
  • Refrigerate when not eating.  Can be eaten right away once chocolate is set!  

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