- 1 1/2 cups cassava flour
- 3/4 cup coconut oil, softened
- 1/3 cup maple syrup
- 6–7 tbsp chilled water
- 1 batch Vegan Coconut Caramel (recipe below)
- 2 cups 100% dark chocolate chips
- 1/3 cup coconut oil
- 1 tsp flaked sea salt, optional
Salted Caramel Sauce:
- 3/4 cup coconut sugar
- 1 cup coconut cream
- 1 tsp vanilla extract
- 1 tsp sea salt
Salted Caramel Sauce:
- In a medium saucepan, heat the coconut sugar for 1 min on medium until it becomes fragrant.
- Reduce the heat and add in the coconut cream, vanilla and sea salt. Mix together.
- Bring the heat up and bring the mixture to a boil. Allow the caramel sauce to boil while stirring for 1-2 min, then reduce the heat to medium-low.
- Continue stirring for another 5-7 min, until the sauce begins to thicken.
- Remove from heat and let cool on the countertop. Allow the caramel to cool for 1-2 h in the fridge. While the caramel is cooling, prepare the crust.
- Grease an 8×8 pan with coconut oil or olive oil.
- In a large bowl, cut the coconut oil into the cassava flour until it’s crumbly in texture.
- Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.
- Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).
- Once the oven is preheated, place the pie crust into the oven to blind bake for 12 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown.
- Allow the crust to cool completely. Once cooled completely, pour the caramel sauce on top, and place the pan into the freezer to chill while you melt the chocolate.
- In a microwave safe bowl, heat the chocolate chips with the coconut oil in 30 sec intervals, stirring vigorously after each interval. The chocolate should not melt entirely in the microwave (or else you’ll burn it). Aim to do only two microwave intervals, and allow the chocolate to melt in the bowl as you stir it.
- Once it’s completely melted, remove the pan from the freezer and pour the chocolate on top, using a plastic spatula to spread the chocolate evenly over the caramel.
Find more of Britt’s recipes on @the_bananadiaries.