This silky and decadent chocolate pie is simply delicious. It begins with an almond crust, which is then layered with a creamy salted date caramel filling and eventually topped with a chocolate mousse. Enjoy it firm right out of the freezer, or let it warm up a bit for a deliciously soft pie that melts in your mouth.

No-Bake Salted Date Caramel Chocolate Pie [Vegan]



Cooking Time




For the Crust:

  • 2 cups almond meal
  • 1/4 unsweetened cocoa powder
  • 1/4 melted coconut oil,
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the Salted Caramel:

  • 10-12 Medjool dates, soaked in hot water for 15 minutes
  • 2 tablespoons natural almond butter
  • 2 tablespoons coconut oil, melted
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon maple syrup
  • 1/4 teaspoon fine sea salt

For the Chocolate Mousse:

  • 1/2 cup full-fat coconut milk
  • 2/3 cup vegan chocolate chips
  • 2 tablespoons natural almond butter
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract


  1. Let the dates soak for 15 minutes in hot water.
  2. In the meantime, start making your crust by placing all the dry crust ingredients in a bowl, mix until combined.
  3. Add the coconut oil, maple syrup, and vanilla extract. Mix well and press the dough onto the pan.
  4. Drain the soaked dates. Blend all the salted caramel ingredients and soaked dates into a smooth puree.
  5. Taste and adjust sweet and salt. Spread on the crust.
  6. Heat coconut milk just until it starts to boil and add to a bowl.
  7. Add the chocolate and whisk to melt.
  8. Whisk in the rest of the ingredients and mix well.
  9. Pour onto the caramel. Tap the pan to spread evenly.
  10. Freeze until set (about 3 hours), then slice and serve.