Vegan Chocolate Caramel Cookie Pie

This vegan recipe comes from the 28 Day Weight Loss Challenge.

A delicious, gluten-free, vegan-friendly cookie pie. Perfect to make when you’re next entertaining.

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Vegan Chocolate Caramel Cookie Pie

A delicious, gluten-free, vegan-friendly cookie pie. Perfect to make when you're next entertaining.

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Prep Time

20 mins

Cook Time

25 mins

Servings

MetricUS Imperial

Ingredients

• 3 tbs coconut oil (45 mls)
• 1/4 cup maple syrup (62.5 mls)
• 1/3 cup quinoa flakes available from Sainsburys (40 grams)
• 3/4 cup shredded or desiccated coconut (90 grams)
• 1/2 cup rice flour (65 grams)
• 2 & 2/3 tbs coconut flour (20 grams)
• 1 tsp baking powder (2.5 grams)
• 1/3 cup medjool dates fresh, pitted (60 grams)
• 1 tsp cacao/cocoa powder (2 grams)
• 1 tsp vanilla extract (5 mls)
• 1/2 cup coconut cream (120 grams)

Prep Time 20 mins Cook Time 25 mins Servings MetricUS Imperial Ingredients 3 tbs coconut oil (45 mls) 1/4 cup maple syrup (62.5 mls) 1/3 cup quinoa flakes available from Sainsburys (40 grams) 3/4 cup shredded or desiccated coconut (90 grams) 1/2 cup rice flour (65 grams) 2 & 2/3 tbs coconut flour (20 grams) 1 tsp baking powder (2.5 grams) 1/3 cup medjool dates fresh, pitted (60 grams) 1 tsp cacao/cocoa powder (2 grams) 1 tsp vanilla extract (5 mls) 1/2 cup coconut cream (120 grams)

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Instructions

1. Preheat oven to 180C / gas mark 4, and line an 18cm round spring form cake tin.
2. Place coconut oil and maple syrup in a saucepan and melt over a medium heat.
3. Combine the maple syrup mix in a bowl with the quinoa flakes, desiccated coconut, rice flour, coconut flour and baking powder. Stir well to combine, adding up to 1 & 1⁄2 tablespoons of water to bring together if crumbly.
4. Divide the batter in half and press one half of the mix into the prepared tin, to cover the bottom. Bake for 10 minutes or until golden.
5. Place dates, cacao/cocoa powder, vanilla and coconut cream into a food processor and process until smooth.
6. Pour the date filling over the top of the cooked base and spread evenly.
7. Sprinkle the other half of the cookie batter over the top of the filling and bake for another 10minutes until golden.
8. Cool in the tin before cutting into 14 pieces. One piece is one serve.
9. Leftovers can be stored in an airtight container in the fridge for 4-5 days.

Recipe Notes

This recipe contains 160 calories per serve.

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