Salted Caramel Brownie Pie
A chocolate lovers dream! This salted caramel pie has a chocolate cookie crust, raw brownie layer, date caramel layer and then finished with paleo ganache and sea salt.
Servings: 1 pie
Ingredients
For the Chocolate Crust:
- ¾ cup almond flour
- 2 tbsp coconut flour
- 2 tbsp flaxseed meal or ground flaxseeds
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ cup smooth almond butter
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- ½ tsp vanilla extract
For the Brownie Layer:
- ½ cup almond flour
- ¼ cup cocoa powder or cacao powder
- 10 medjool dates, pitted try to use freshly packed dates as they will be soft
For the Date Caramel:
- 11 medjool dates, pitted try to use freshly packed dates as they will be soft
- ¼ cup coconut milk
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Topping:
- ⅓ cup cocoa powder or cacao powder
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 tsp coarse sea salt
Instructions
For the Chocolate Crust:
- Preheat oven to 350 degrees. Grease a pie dish with oil. In a medium sized bowl, combine the almond flour, coconut flour, flaxseed meal, cocoa powder and baking soda and mix well.
- In a separate bowl, combine the smooth almond butter, the melted coconut oil, maple syrup and vanilla extract and mix well. Pour the wet ingredients into the dry ingrdedients and mix until well combined.
- Pour the cookie batter into the pie dish and spread into an even layer making sure to work up on the sides of the pie dish to create a crust. Place a small piece of parchment paper over top of the crust and pour 1-2 cups of uncooked beans on top. I used black turtle beans but any type of bean will work. Place in the oven for 20 minutes or until the crust springs back.
- Take the pie out of the oven and allow to cool while working on the rest of the recipe. Remove the parchment paper and the beans from the pie. Please note that once beans are used for blind baking, they should not be cooked and consumed. Store them in a mason jar labeled Blind Baking Beans for future baking needs.
For the Brownie Layer:
- Place all the brownie ingredients into a food processor and process until the batter is smooth and starts to clump together forming a ball. Press the brownie in an even layer on top of the crust. Set aside while making the caramel.
For the Date Caramel:
- Place all of the caramel ingredients in a food processor and process until ultra smooth. Pour the caramel on top of the brownie and spread into an even layer. Set aside while you make the topping.
For the Chocolate Topping:
- Place the coconut oil in a small sauce pan and warm over low heat. Once the coconut oil is melted, add the maple syrup and cocoa powder and mix until well combined and the has a a chocolate sauce like consistency. Pour the chocolate ganache on top of the date caramel and pread out into an even layer. Sprinkle with the coarse sea salt. Place in the refridgerator until the topping is hard, about 20-30 minutes.
- When ready to cut, run a knife under hot water and then slice the pie. The hot knife will slightly melt the chocolate topping making it easier to cut. Enjoy!