This carob pie is heaven on earth with its fudgy, melt-in-your-mouth texture. It's the perfect no-bake vegan dessert to make on Sundays and during the holiday season. The best part is that it's naturally egg-free, dairy-free and gluten-free.
Although cocoa powder is often substituted with carob powder for its similar taste, this carob pie does not taste like a chocolate pie. It has a more complex flavor that arises from the mix of carob, cocoa, and coconut, with a subtle toffee flavor and a vanilla aftertaste. It's a very unique and luxurious combination of flavors.
For more chocolatey vegan recipes, try my famous aquafaba chocolate mousse, this no-bake chocolate mousse pie, or these incredible vegan chocolate truffles.
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What is carob?
Carob grows as brownish pods on Mediterranean carob trees, known as Ceratonia siliqua. The pulp can be dried, roasted and turned into carob powder which is commonly used as cocoa powder and chocolate substitute in baking.
Carob has a toasty, nutty flavor that reminds of chocolate. It has a lighter color than cocoa and is sweeter and less bitter.
Carob powder, also known as carob flour, is purely made of 100% raw or roasted carob pulp. Carob chips are similar to chocolate chips. They often contain (palm) oil, a sweetener and an emulsifier (e.g., soy lecithin) next to carob powder.
Carob is nuttier and sweeter than cocoa. They also have different nutritional profiles. Carob powder contains more carbohydrates (including fiber and sugar) and almost no fat compared to cocoa powder (USDA). It also doesn't contain theobromine and caffeine.
Yes, carob is 100% gluten-free and can be used in gluten-free baking.
Key ingredients and substitutions
- Coconut cream from a can of full-fat coconut milk adds richness and provides that melt-in-your-mouth texture. Simply scoop out the cream that sits on top of the coconut water in the can.
- Coconut oil will solidify the filling as it cools. Use refined coconut oil if you don't like the coconut flavor.
- Roasted carob powder provides that toasty flavor. You can replace it with raw carob powder but it will have a more bitter flavor.
- Cocoa powder enhances the overall taste of this pie, without masking the carob flavor. However, you can substitute it for more carob powder if you prefer.
- Maple syrup lightly sweetens the carob pie. You can replace it with regular white sugar if you increase the amount by a quarter. This recipe calls for ¼ cup of maple syrup and can be replaced with ¼ cup + 1 tablespoon of sugar.
- Vanilla extract adds a subtle vanilla flavor that rounds up this recipe.
Elo's tips
- Use the leftover coconut water from the coconut milk can in smoothies.
- You can use the microwave to melt the coconut oil and the coconut cream. Once melted, add in the rest of the ingredients and stir until well combined.
- Use a springform, NOT a pie dish! It will be a lot easier to remove the no-bake pie from a springform.
- Turn the filling into carob fudge! If you don't feel like making the pie crust, simply pour the filling into a small square pan that you lined with parchment paper. Refrigerate until solid and cut it into squares.
Step-by-step instructions
STEP 1: Make the crust. Add the cashews, oats, cashew butter and coconut oil to a food processor. Blend until homogenous. The dough should hold its shape when pressed between two fingers.
STEP 2: Press ⅔ of the dough into a lightly greased springform. Flatten it out with a glass or a measuring cup. Next, form little rolls with the remaining dough and place them along the edges. Press them against the sides of the tin with your fingers. Finally, run the glass/measuring cup along the edges of the crust to smooth them out.
STEP 2: Spoon out the coconut cream from a can of full-fat coconut milk and measure it out. Add it to a small saucepan with the coconut oil. Melt them over low heat.
STEP 3: Add in the carob powder, cocoa powder, maple syrup and vanilla extract. Stir until everything is well combined and homogenous.
STEP 5: Pour the filling onto the pie crust. Gently tap the springform against the countertop to flatten it out.
STEP 6: Refrigerate the carob pie for at least 2 hours or until the filling is solid.
Tips to slice the carob pie
- Use a sharp knife with a long blade.
- Fill a high container with boiling water. Dip the blade into the water and wait a few seconds for it to get warm. Gently dry it with a kitchen towel. The warmth of the blade will help you cut more easily through the pie.
- Insert the tip of the knife at the center of the pie and press it down through the filling and the crust. Then, gently pull the knife towards you to obtain a clear cut.
Serving suggestions
- A fresh berry sauce would be my number one serving suggestion to add some freshness and lightness to this dessert. This red berry coulis recipe looks absolutely phenomenal.
- This vegan vanilla sauce would be another great addition if you'd like to keep the flavors centered around vanilla and carob.
- A scoop of (vegan) vanilla cream would pair incredibly well with the carob flavor of the pie.
Frequently asked questions
Unfortunately, you can't replace carob powder for carob chips in this recipe. However, you can easily order it online to make it in the next few days.
Other than online, carob powder can be found in most health food stores (e.g., Whole Foods) and even in the natural products section of large grocery stores (e.g., Walmart).
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The recipe
Fudgy Carob Pie (No-Bake)
Equipment
- Blender or food processor
- Saucepan
Ingredients
For the crust
- 2 cups (300 g) cashews sub almonds
- ½ cup (55 g) oats gluten-free
- ¼ cup (50 g) coconut oil no need to melt it
- ¼ cup (65 g) cashew butter sub almond butter
For the filling
- ½ cup (110 g) melted coconut oil
- 1 cup (225 g) of coconut cream from 2 cans of full-fat coconut milk (see notes)
- ½ cup (55 g) carob powder
- ½ cup (55 g) unsweetened cocoa powder or more carob powder
- ½ cup (75 g) maple syrup
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
For the crust
- Blend the cashews, dates and coconut oil in a food processor until a ball forms.
- Press ⅔ of the dough into the springform. Form the edges with the remaining dough. They should be at least 1 inch (2,5 cm) high. Flatten everything with a glass or a measuring cup (see video).
For the filling
- Melt the coconut cream and the coconut oil in a small saucepan over low heat.
- Add in the carob powder, cocoa powder, maple syrup, vanilla extract and a pinch of salt. Whisk until well combined.
- Pour the carob filling onto the crust. Refrigerate for a least two hours until solid.
Notes
- Coconut cream is the thick part of coconut milk that floats on top of a can of full-fat coconut milk. Simply scoop out the cream that sits on top of the coconut water in the can. Use the water in smoothies.
- Use refined coconut oil if you don't like the coconut flavor.
- Use a springform, NOT a pie dish! It will be a lot easier to remove the no-bake pie from a springform.
- Turn the filling into carob fudge! If you don't feel like making the pie crust, simply pour the filling into a small square pan that you lined with parchment paper. Refrigerate until solid and cut it into squares.
Nutrition
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Besides how beautiful it looks on this aesthetic photos, the filling is just heaven and melts in your mouth like the most delicious chocolate-butter!
Thank you so much. I can only agree with you regarding the texture!
As I am a big fan of your work I must try this one! And I will!
Let me know how you liked it once you did!