Yesterday I posted a picture of my delicious caramel pie on Instagram and since so many people asked for the recipe here it is!
I made this during the weekend, my mom has been asking for a date-based dessert for months and I finally decided to do it! She bought some amazing medjool dates, best I’ve ever had (and I tried many). They are incredibly gooey, sweet and honestly, even better than the ones I bought last year in 7hotdates which are still pretty amazing.
The flavor of your pie will definitely be affected by the quality of your dates, since these are the main ingredient. So I recommend you to look for the gooiest, sweetest and best dates you can find in your area.
Gastrawnomica’s 4-ingredient Vegan Caramel Pie (Gluten/Oil Free)
Makes 1 medium pie, serves 8
1 cup gluten free rolled oats or almonds
6 medjool dates, pitted
1 tsp cinnamon
2-3 Tbsp water, as needed
12 medjool dates, pitted
2 big Tbsp cashew butter
Water as needed
Shredded coconut and/or cashew nuts
Preheat oven at 180ºC. (Optional, can be all raw, but with the crust baked is amazing!)
**Like mentioned above, the quality of your dates will have a huge influence in this dessert. Try looking for really gooey, sticky and sweet dates. If you can’t find like these, soak your pitted dates for 15-20 minutes before starting.
Start by blending your oats in a high speed blender or food processor (I used my vitamix) until you have an almost-flour consistency, but leaving some pieces, you don’t want a powder. Add your dates and cinnamon, blend again. You should start seeing a paste coming together, add just a little bit of water to make it stick together, not too much!
Remove from blender and put on a pie pan, no need to grease. Spread and make sure all edges are covered. Bake for 15-20 minutes, it doesn’t have to be fully cooked we just want to make it a little bit crispy.
Meanwhile, prepare your filling. Using your same blender (or food processor) add all dates, cashew butter and water. I started with 1/4 cup water but used more, until I had a very smooth and creamy consistency. Spread over crust and chill for around 30 minutes before serving. Top with shredded coconut, mulberries or any other toppings you like!
This will last refrigerated for about 6 days (though it won’t last that much!). Yeah, it is that GOOD!
Don’t forget to let me know if you like it, tag me when you make it if you post a photo or send me a message!
Hope you all like it as much as we did! Talk to you soon.