Caramel and cream pie

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I don’t know how to describe just how delicious this pie is. The proof is in the pudding…!!

It was just one of those weeks where I craved something sweet and scrumptious but as always didn’t want all of the unnecessary calories!

It’s comprised of three layers:

  1. A nut and oat layer
  2. A salted caramel layer made with dates, some peanut butter and milk
  3. And finally topped with some coconut cream

All healthier alternatives to biscuit, sugar and double cream!!!

 

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Here’s what you’ll need:

  • 150g pitted dates
  • 20g butter or dairy free spread
  • 1 tbsp coconut oil or olive oil
  • 2 tbsp maple syrup
  • 40g walnuts, roughly chopped
  • 40g hazelnuts, roughly chopped
  • 40g porridge oats (gluten free if needed)
  • 1 tbsp peanut butter (I used meridian)
  • 3 tbsp milk (I used koko dairy free)
  • Few drops of vanilla essence
  • Sea salt to taste
  • Dark chocolate

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Here’s what to do:

To make the base:

  • Add butter and maple syrup to a saucepan, heat gently until butter has melted, remove from the heat and add chopped nuts and porridge oats and combine
  • Transfer the mixture to a lightly greased pie dish or springform tin in an even layer, pressing the mixture down into the tin with the back of a spoon

I used a 9 inch pie dish. If you would like a deeper pie with thicker layers you could use a smaller dish/tin.

  • Bake in the oven at 160 degree’s c for 20 minutes or until golden
  • Set aside and leave to cool
  • While the base is cooling, make the caramel layer

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To make the caramel layer:

  • Add dates, peanut butter, vanilla and milk to a blender or nutri bullet and blend until smooth

If the mixture is too thick, simply add more milk. Water can also be used instead of milk!

  • Add sea salt to taste (this is optional)
  • Spread caramel over the nut and oat layer

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  • Top with some coconut cream.

I used the top layer of two tins of coconut milk.

I reserved the rest of the coconut milk for chicken curry and my coconut curried quinoa which I planned to make that day and the day after.

You could also make this a banoffie pie by adding a layer sliced bananas in-between the caramel and cream layer!! For me, I like bananas but not in a pie…

  • Grate some dark chocolate over the cream

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  • Store in the fridge for up to 3 days

 

Enjoy,

Aimee ❤

 

 

 

 

 

 

 

 

 

 

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