This might just be my new favourite pie. A rich and creamy chocolate mousse that melts in your mouth, with a salted caramel filling oozing out of every slice, all held together by a crunchy, biscuity base made from toasted walnuts, sticky dates and rolled oats.
This pie was gone within less than a day and my roommates proclaimed it’s the best pie I’ve ever made. And believe you me, as my main recipe testers they’ve tasted plenty.
And if y’all still ain’t quite convinced, let me let you in on a little secret: this pie looks and taste like quite somethin’, it’s especially good at impressin’ non-vegan guests but it’s pretty dang simple to make.
If y’all whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I surely do love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
Vegan Salted Caramel Chocolate Mousse Pie Recipe
1 hour 10 mins
- 50 g oats
- 100 g walnuts
- 150 g dates
- 15 g coconut oil
- Pinch of salt
- 100 g soft light brown sugar
- 20 g margarine
- 2 Tbsp coconut milk
- Pinch of salt
- 350 g coconut milk
- 350 g dark chocolate
- 1 tsp vanilla extract
- For the base toast the walnuts on medium heat in a frying pan until they start turning brown, be careful not to burn them. Add the walnuts, oats, dates, coconut oil and a pinch of salt to a food processor and blitz until everything is well combined and the mixture holds together when you pinch it between your fingers.
- Firmly press the mixture in a pie dish or cake tin, preferably with removable bottom. Work the mixture up the sides and then pop it in the fridge.
- For the salted caramel filling melt the margarine on medium heat in a small sauce pan. Stir in the sugar and coconut milk and wait until the mixture starts to bubble. Now turn the heat down and let the sauce simmer until it starts to thicken slightly. Be careful, the mixture can burn quite easily if the temperature of the hob is turned up too high.
- Once the sauce has thickened slightly take it off the heat and let it cool down for 10 minutes before pouring it in the pie base. Pop it back in the fridge to set.
- Meanwhile for the chocolate mousse layer bring the coconut milk to a boil, take it off the heat and add the chocolate. Let it sit for two minutes and then stir until the chocolate is fully melted.
- Pop the ganache in the fridge for about 40 minutes to let it cool down. Then when it’s cold and has thickened a bit (you want it to still be liquid enough to slowly run down a spoon) take it out of the fridge and whip it with a hand or stand mixer for about 1 to 2 minutes or until it has gone lighter in colour and holds it’s shape. Be careful not to over whip it or it might become grainy.
- Quickly spoon the chocolate mousse on top of the caramel filling. The whipped ganache firms up fast so you have to be quick.
- Let the pie set in the fridge for 30 minutes and enjoy!
If you have a sweet tooth like me, you’ll absolutely love exploring my other dessert recipes. You can try my Vegan Peach Crumble Galette recipe, which is absolutely delightful in summers when peaches are ripe and juicy.
If you’re a fan of all things caramel, you’ll get addicted to my Chocolate Salted Caramel Chia Pudding recipe; it’s a heavenly blend of indulgent flavours.
For those who prefer pies, I have the perfect offering: My Vegan Blueberry Basil Pie recipe has an intriguing twist with basil that will surely make your tastebuds dance with joy.
And lastly, for cozy mornings or dessert-for-breakfast kind of days, you must not miss out on my Vegan Baked Apple Pie Porridge recipe. It tastes just like apple pie but is so much healthier! Enjoy baking and indulging in these delicious desserts!