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 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 friendly 
this 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) 

(first layer)

• 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) 

(second layer)

• 1 can Nature's Charm sweetened condensed coconut milk 
• 1 Tbsp melted vegan butter 
• 1/2 cup peanuts or macadamia nuts

(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

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:

(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!  

#yum