Life Changing Raw Chocolate Caramel Pie – Updated – Serving Tip

Posted on Mar 26, 2015

By Chef: Alexandra Dawson – as seen at
Posted: March 26, 2015

With three distinct layers, from a sweet and salty cashew based crust, a creamy caramel maple middle,  and an ultra rich, almost fudge like chocolate topping, this pie couldn’t be simpler. Requiring only minutes of preparation and an afternoon to freeze up to life changing perfection, I serve my Raw Chocolate Caramel Pie with a mug of black coffee and a melty dollop of coconut ice cream.


2 ½ cups raw cashews, soaked overnight, divided
12 medjool dates (about 6 oz), pits removed
½ teaspoon himalayan sea salt
½ cup coconut oil, liquid at room temperature, divided
7 tablespoons pure maple syrup, divided
3 teaspoons vanilla extract, divided
1/3 cup raw cacao powder
½ cup full fat coconut milk


In a food processor blended with an S blade, pulse 1 cup soaked cashews, dates, and seal salt until the cashews are thoroughly crushed and the mixture holds together. Transfer to a parchment lined pie pan and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the pie pan to ensure the pie was smooth!). Rinse food processor.

In the same (now clean) food processor fitted with an S blade, pulse remaining 1 ½ cups soaked cashews, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract until very smooth (think nut butter consistency). Pour over crust, smooth out to evenly distribute, then transfer pie to freezer to harden (about 1 hour).

Meanwhile, in a medium bowl, whisk together remaining ¼ cup coconut oil, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, cacao, and coconut milk until very smooth.

Once pie has hardened, pour chocolate mixture over the pie, smooth out to evenly distribute, then transfer pie back to the freezer to finish hardening (a minimum of two hours).

Remove pie from freezer and slice into 16 even slices. Serve and enjoy!

Alexandra DawsonAbout Alexandra Dawson

Alexandra Dawson is a Washington, DC based wellness warrior, passionate vegan & yogi. Currently a post-baccalaureate student, working towards a BS in Nutrition & Dietetics and a future masters in Holistic Nutrition, Alexandra writes a lifestyle and recipe website, promoting plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra/

EZ Diet Note:

Here’s my attempt at the recipe above. I was a half cup shy on cashews. It’s delicious. However, I can’t figure out how Alexandra’s chocolate topping (pictured above) came out so dark, or how her caramel  filling (soaked cashews and maple syrup) so white, or the crust mix (soaked cashews & Medjool Dates) so dark. It has to be lighting.


The chocolate topping recipe calls for a 1/3 cup of raw Cacao powder,  a 1/2 cup of Coconut Milk, 1/4 cup coconut oil, 3 tablespoons of Maple Syrup, 2 teaspoons of Vanilla Extract. This is the color the topping comes out at those ratios.

When I was in my late teens and early 20s I worked in a Home Center/Building Supply where I manually mixed (non-computerized) a lot of expensive Benjamin Moore quality paint. Getting the color wrong wasn’t an option, ever. I’ve always said if you can mix paint correctly, you can also follow a recipe and cook.

I was a little shy (1/2 cup) on raw cashews for the white center caramel mix……1 ½ cups soaked cashews, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract until very smooth (think nut butter consistency).

Tip:   Let the pie thaw (soften) for 10 to 15 minutes or more before cutting, or serving. When it’s too frozen it smashes the soft gooey cashews/Medjool Date crust trying to cut a piece, or to slice a piece off with a spoon.

The picture below is evidence you can actually get multiple colors of chocolate brown, compared to my slice picture above.  It’s delicious regardless of the color of the fudge-type topping. I used a glass pie dish, with parchment paper cut to fit the inside. More likely I think the top picture with the dark chocolate topping color, is a food presentation mockup, and may not be edible.



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