Salted Caramel Cookie Dough Pie

Salted Caramel Cookie Dough Pie | VG | GF | RSF |

Ingredients

Base ~

• 1 cup oat flour

• 1 cup medjool dates

• 2 tablespoons date syrup

• 1 teaspoon vanilla extract

• 1/4 teaspoon pink himalayan salt

• 1/4 cup cashew butter

• 1/4 cup vegan chocolate chips

Filling ~

• 2 cups raw cashews (soaked overnight or in boiling water for 5 minutes)

• 1 can full fat coconut cream

• 1/2 cup + 2 tablespoons salted caramel maple syrup (regular maple syrup would work too but you would need to add more salt for the salted caramel flavor)

• 2 teaspoons vanilla extract

• 1/4 teaspoon pink himalayan salt

Caramel topping ~

• 1/2 cup medjool dates

• 1/2 cup water

• 1 tablespoon date syrup

• pinch of salt

Instructions

1. Start by making the base layer in a food processor. Pulse the pitted medjool dates until a sticky dough forms. Add in the oat flour, date syrup, vanilla, salt, and cashew butter. Process until the cookie dough comes together. Transfer to a bowl and fold in the chocolate chips.

2. In an 8” springform pan, press the cookie dough into an even layer on the bottom of the pan. Set in the freezer while you make the filling.

3. In a high speed blender, add in the soaked cashews, coconut cream, salted caramel maple syrup, vanilla, and salt. Blend until smooth and pour over the cookie dough layer. Place in the freezer overnight or for at least 4 hours to set.

4. Make the caramel topping by adding the dates, date syrup, salt, and water to a high speed blender and blending until smooth. Once the pie is fully set, spread the caramel sauce over the top and decorate with extra chocolate chips. Sprinkle with a little pink himalyan salt if desired. Slice and let thaw for 15-20 minutes for a creamy texture. The longer it sits out at room temperature, the softer the texture will be. Enjoy! Keep stored in the freezer.