Vegan Chocolate Caramel Cookie Pie

This delicious recipe comes from the 28 Day Weight Loss Challenge.

A delicious, gluten-free, vegan-friendly cookie pie. Perfect to make when you’re next entertaining.

A great layered vegan dessert or snack option to serve when entertaining or meal prep for the week ahead. Ensure you use gluten-free oats if you need this recipe to be gluten-free.

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Vegan Chocolate Caramel Cookie Pie

A delicious, gluten-free, vegan-friendly cookie pie. Perfect to make when you're next entertaining.

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Course

Snack

Cuisine

Dessert

Prep Time

20 mins

Cook Time

25 mins

Servings

US ImperialMetric

Ingredients

• 2 tbs coconut oil
• 1/4 cup maple syrup
• 1/3 cup rolled oats
• 3/4 cup shredded coconut
• 1/2 cup rice flour
• 2 tbs coconut flour
• 1 tsp baking powder
• 1/3 cup medjool dates (fresh, pitted)
• 1 tsp cacao/cocoa powder
• 1 tsp vanilla extract
• 1/2 cup full fat coconut cream

Course Snack Cuisine Dessert Prep Time 20 mins Cook Time 25 mins Servings US ImperialMetric Ingredients 2 tbs coconut oil 1/4 cup maple syrup 1/3 cup rolled oats 3/4 cup shredded coconut 1/2 cup rice flour 2 tbs coconut flour 1 tsp baking powder 1/3 cup medjool dates (fresh, pitted) 1 tsp cacao/cocoa powder 1 tsp vanilla extract 1/2 cup full fat coconut cream

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Instructions

1. Preheat oven to 375F and line a 7 inch round spring form cake pan.
2. Place coconut oil and maple syrup in a saucepan and melt over a medium heat.
3. Combine the maple syrup mix in a bowl with the oats, shredded coconut, rice flour, coconut flour and baking powder. Stir well to combine, adding up to 1 & 1⁄2 tablespoons of water to bring together if crumbly.
4. Divide the batter in half and press one half of the mix into the prepared pan, to cover the bottom. Bake for 10 minutes or until golden.
5. Place dates, cacao/cocoa powder, vanilla and coconut cream into a food processor and process until smooth.
6. Pour the date filling over the top of the cooked base and spread evenly.
7. Sprinkle the other half of the cookie batter over the top of the filling and bake for another 10 minutes until golden.
8. Cool in the pan before cutting into 14 pieces. One piece is one serving.
9. Leftovers can be stored in an airtight container in the fridge for 4-5 days.

Recipe Notes

This recipe contains 162 calories per serve.

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