SALTED CARAMEL PIES

SALTED CARAMEL PIES

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

Base

220g oat flour (@hollandandbarrett gluten free oats) (2,1/5 cup)
75g agave syrup (@costco) (1/5 cup)
60g coconut oil (KTC from @tescofood) (1/2 cup)

CARAMEL

2 cans coconut milk - thick white part (@ktc @sainsburys)
7 tbsp date syrup or maple syrup (middle Eastern grocery stores or @bionaorganic @sainsburys) ⠀⠀

TOPPING

100g chocolate (2/3 cup)
2 tbsp coconut oil

An oaty crumble pie crust, layered with a creamy salted caramel, topped with a chocolate slab. They're indulgent and super easy to make - no oven required.

METHOD

  • Melt coconut oil
  • Mix up base ingredients until dough forms
  • Press into cupcake moulds and place in freezer for 10 minutes whilst you make the caramel
  • Combine the caramel ingredients in a saucepan and boil for 5 to 10 minutes until the sauce thickens. Stir continuously
  • Leave to cool for 20 minutes before filling the pie crusts
  • Freeze the caramel pies for 45 minutes
  • Melt the chocolate topping in a bain Marie and top each pie with 2 tbsp of melted chocolate. The chocolate should solidify almost immediately. Leave at room temperature for 30 minutes before serving
  • Keep your eyes on the pies.
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