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–+ servings
Dark brown carob pie on a marble platter cut into slices.
4.84 from 6 votes

Fudgy Carob Pie (No-Bake)

This carob pie melts in your mouth and makes a perfect no-bake vegan dessert. It has a slightly nutty flavor and the fudgiest texture.
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Prep Time: 30 minutes
Resting time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10
Author: Eloïse

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

  1. 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.
  2. Use refined coconut oil if you don't like the coconut flavor.
  3. Use a springform, NOT a pie dish! It will be a lot easier to remove the no-bake pie from a springform.
  4. 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

Calories: 525kcal | Carbohydrates: 51g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Fiber: 6g | Sugar: 34g

Equipment

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