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 friends...as 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 friendlythis pie has several easy layers- best stored in refrigerator for up to one week
Ingredients:
- 1 gluten-free frozen pie crust (I use Wholly Wholesome GF crust)
- 3/4 cup GF AP flour
- 1 tsp baking powder
- 2 Tbsp sugar
- 1 tsp vanilla
- 1/4 cup vegan butter or coconut oil
- 1/2 cup vegan chocolate chips (I use Enjoy Life Dark Chocolate morsels)
- 1 can Nature's Charm sweetened condensed coconut milk
- 1 Tbsp melted vegan butter
- 1/2 cup peanuts or macadamia nuts
- 1/2 cup vegan chocolate chips
- 1/4 cup unsweetened canned coconut milk
- Coco-Whip
- Extra ganache for decoration or vegan chocolate chips/ shavings
Method:
(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:
- 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.
- 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!
#yum |
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