My Favourite Salted Caramel Chocolate Pie: A Celebration Classic

This no-bake Salted Caramel Chocolate Pie is a creamy, decadent dessert made with wholesome ingredients. It’s dairy-free, gluten-free, grain-free, and refined sugar-free—yet every bit as rich and indulgent as the classic. A simple, 30-minute recipe that’s perfect for birthdays, holidays, or any celebration.

This salted caramel chocolate pie has been a staple in our house for years—and for good reason. It’s decadent, no-bake, quick to make (just 30 minutes!), and free of dairy, grains, gluten, and refined sugar.

Now, I don’t believe everyone needs to avoid these foods, but when I was deep in my healing journey with painful periods and digestive issues, I was much more sensitive. Birthdays and celebrations required some creativity, and this pie became a go-to. The best part? It’s stuck around long after because it’s just that good.

Whether you’re currently avoiding certain foods or simply want a whole-foods-based dessert that feels indulgent, this pie is a winner.

I love serving it with coconut whipped cream and fresh berries. My favourite is Cha’s Organic Coconut Whipping Cream—it’s free of emulsifiers and additives that can sometimes trigger digestive symptoms, and it whips up beautifully every time. You can use dairy-based whipped cream if you prefer, but the coconut version really complements the flavours here.

This pie proves that you can nourish your body with whole foods and still enjoy something decadent. I hope you’ll try it for your next celebration—and if you do, let me know what you think!

Salted Caramel Chocolate Pie

Ingredients

For the crust:

• 8 large Medjool dates, pitted (about 1 cup)

• 1 cup raw or roasted almonds (I use raw)

• ½ teaspoon sea salt

For the filling:

• 3 large ripe (but not overripe) avocados, peeled and pitted

• ¼ cup 100% pure maple syrup

• ½ cup unsweetened coconut or cashew milk

• ½ cup high-quality raw cacao powder

• 2 teaspoons pure vanilla extract

• ¼ teaspoon sea salt

For topping:

• Fresh berries

• Coconut whipped cream (or organic dairy whipped cream)

Instructions

1. Make the crust

   • Place the pitted dates, almonds, and salt in a food processor.

   • Process for about 2 minutes, until the mixture forms a thick paste. Small almond bits are fine, but there shouldn’t be large chunks.

   • If it feels too wet or dry, adjust by adding more dates or almonds.

   • Press the mixture firmly into a 9-inch pie pan, working up the sides. (Tip: use the bottom of a measuring cup to press it evenly.)

   • Set in the freezer to chill while you prepare the filling.

2. Make the filling

   • Rinse out your food processor.

   • Add the avocados, maple syrup, milk, cacao powder, vanilla, and salt.

   • Process until smooth and creamy, scraping down the sides as needed.

   • If you notice an avocado flavour, it may be because the avocados were too ripe. To balance it, you can blend in 1–2 tablespoons of nut butter.

3. Assemble the pie

   • Pour the filling into the chilled crust and smooth the top with a spatula.

   • Cover and refrigerate for at least 3 hours (or overnight) to set.

   • This pie is best enjoyed within 24 hours for maximum freshness.

4. Serve

   • Top with coconut whipped cream and fresh berries just before serving.

✨ A simple, nourishing, celebration-worthy dessert that proves healthy can still mean delicious!