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Vegan caramel pie

Vegan Caramel Pie

  • Author: Alison Andrews
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 10
  • Diet: Vegan


This vegan caramel pie is a fabulous mix of salty and sweet with a salty pretzel crust, a smooth caramel center and a vegan whipped cream topping!


For the Crust:

  • 3 cups (114g) Salted Pretzels
  • 1/2 cup (70g) Raw Cashews
  • 1/4 cup (50g) White Sugar
  • 1/2 cup (112g) Vegan Butter (Melted)

For the Caramel Center:

  • 2 cups (350g) Soft, Pitted, Medjool Dates (packed cups)
  • 1 cup Coconut Cream (hardened cream scooped off the top of a chilled can)

For the Topping:

  • 2 14oz (400ml) Cans Coconut Cream (Chilled Overnight)
  • 1/4 cup (30g) Powdered Sugar

For the Decoration:

  • Vegan Chocolate Shavings


  1. To make this dessert, you’ll need cans of coconut cream chilled in your fridge. They need to be chilled for at least 12 hours and preferably longer so that the cream and water separate. You will only use the hardened cream and discard the water.
  2. When you’re ready to begin – preheat the oven to 350°F (180°C).
  3. Add the pretzels, cashews and sugar to your food processor and process into fine crumbs.
  4. Add the melted vegan butter and process again until well mixed.
  5. Transfer to a 9-inch round pie dish and press down firmly.
  6. Place into the oven to bake for 20 minutes until nicely browned.
  7. Add the pitted medjool dates to a microwave safe bowl and microwave for 30-seconds (optional) to soften them.
  8. Add the dates to your food processor and start processing. It will initially form a giant ball of toffee. Keep processing, stopping regularly to scrape down the sides and break up the ball of toffee a little.
  9. When there is more sticking to the sides than in the ball, scrape down the sides again and start processing but now add in the coconut cream while the machine is running,
  10. Keep adding in coconut cream, stopping and scraping down the sides as needed, and processing until you have a smooth and creamy caramel.
  11. Spread the date caramel on top of the pretzel crust. If your crust is still warm from baking, no problem, there’s no need to wait until it’s cooled first, you can just add your caramel, smooth it down and then place it into the fridge to set. You want the top of the caramel to have set a little before you add your topping.
  12. Open the remaining 2 cans of coconut cream, scooping out only the top separated cream portion of the can into a mixing bowl.
  13. Using an electric mixer start at slow speed, gradually building up speed, until the cream is thick and whipped cream consistency has been reached.
  14. Add the powdered sugar and whip again to mix in.
  15. Scoop this out over the date caramel layer and smooth it out.
  16. Grate dark chocolate over the top for decoration.
  17. Return to the refrigerator to fully set (approx 4 hours). If you can leave it overnight to set that’s even more ideal.
  18. Slice and enjoy!


*Soft medjool dates are crucial. If your dates are hard, then it will be super hard to get them to turn out as a lovely caramel. You need really soft juicy dates. So feel them and make sure they’re soft. Microwaving for 30-seconds also helps because the heat softens them more, but having them soft to start off with is really important.

*Coconut Cream: The cans of coconut cream need to have been chilled in the fridge for at least 12 hours and preferably longer. It’s ideal if you plan to make vegan desserts often to just store a few cans of coconut cream permanently in the coldest part of your fridge so you’re always ready to go. The date caramel uses a cup of the hardened cream scooped from the top of a chilled can of coconut cream.

*Whipped Cream Topping: The whipped cream topping uses two cans of chilled coconut cream UNLESS you happen to have a can where it’s almost all cream and very little water, then one can is enough. If your can of coconut cream is half cream and half water (more common) then you will need two cans.

*An alternative is to use something like Nature’s Charm brand of Coconut Whipping Cream, then that is pretty foolproof, and you will only need to use one (chilled) can if you’re using that. OR feel free to just use any vegan whipped cream topping that you like! It doesn’t have to be coconut whipped cream.

*Chocolate Shavings: Any good tasting bar of vegan chocolate is going to be great for chocolate shavings.

*This recipe was first published in December 2015.

*Prep time does not include time spent setting in the fridge.

*Keep leftovers stored in the fridge (covered) and enjoy within around 5 days.

*Pretzel crust adapted from Minimalist Baker.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 10)
  • Calories: 503
  • Sugar: 27.8g
  • Sodium: 223mg
  • Fat: 35g
  • Saturated Fat: 1.6g
  • Carbohydrates: 44.6g
  • Fiber: 3.3g
  • Protein: 5.7g

Keywords: vegan caramel pie