SALTED CARAMEL PIES
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.
Category Pies Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
INGREDIENTS
- 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)
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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
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.