Caramel and cream pie



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!!!



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


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



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



  • 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


  • Store in the fridge for up to 3 days



Aimee ❤












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