Raw Caramel Chocolate Pie

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A layer of smooth, gooey caramel paired with silky raw chocolate mousse on a thick almond flour and coconut crust. Top with cacao nibs, goji berries, and extra shredded coconut! Simple. Gourmet. Decadent.


Crust: -

Almond Flour - 1 cup
Unsweetened Shredded Coconut - 1/2 cup
Medjool Dates - 4, pitted
Coconut Oil - 1/4 cup
Water - 2 Tbsp

Caramel: -

Medjool Dates - 1/2 cup, pitted
Coconut Syrup - 1/4 cup
Coconut Oil - 2 Tbsp
Sea Salt - A Pinch
Vanilla Powder, or Vanilla Bean Seeds - A Pinch

Chocolate: -

Medium Avocado - 1, skin and pit removed
Raw Cacao Powder - 1/4 cup
Coconut Syrup - 1/4 cup
Coconut Oil - 2 Tbsp


1) For the crust, mix all ingredients together in a food processor until it comes together.

2) Press into greased 6 inch round springform pan.

3) For the caramel, in a food processor, mix all ingredients together until smooth.

4) Spread over crust.

5) For the chocolate, in a food processor, mix all ingredients together until smooth.

6) Spread over caramel layer.

6) Place in the refrigerator until chilled. Remove from pan and enjoy!

About Koko Brill

Koko Brill is a certified raw foods chef, as well as a pastry school graduate. She also holds a certificate in aromatherapy. Koko runs Koko's Kitchen where she shares recipes, stories, and information on everything from essential oils and spiritual swagger to reviews of restaurants and stories from her own daily life and travels. When she isn't in her kitchen, she can be found working on her fitness, reading, day dreaming, traveling or working on her raw granola and fresh pressed juice company, Koko Raw Koko has a fun, relaxed approach to eating healthy and raw and believes that anyone can do it! She knows that everyone is at a different place in their healthy eating journey and she embraces that, and is happy to help along the way.

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