gluten free - dairy free - egg free amazingness pie

I had a couple of requests for the recipe from my last post for the pie - which was, seriously amazing!  I found the recipe from VeganRicha while browsing my Pinterest feed.  

I have to say I'm pretty spoiled.  This is how it usually rolls...

     "Oooh, Hannah, come look at this picture.  Doesn't this look DElish?"
     "Uh, YES!...I should make it!  Oh, it's FREE.  It looks super good.  I wonder how it tastes?  I'm gonna make it!"

Then in a fury of whirring activity, a masterpiece is produced in my kitchen, and we all swoon.
And, really, I am not exaggerating. 

Below is the recipe.  The only thing she did differently was substitute cashew milk and cashew butter for the almond milk and almond butter. 

Although it may look complicated at first glance, Hannah was impressed with how easy and quick it was to make.  By the time the dates have soaked for 15 minutes, the rest is ready to go - you really just need a few hours of freezer time. 

Salted date caramel, chocolate pie with almond coconut crust.  
(Vegan, gluten free, no-bake)
aka - "Gluten free, dairy free, egg free amazingness pie"

Makes 1 (9") pie

Crust:
1/2 cup + 2 Tbsp. almonds 
2 Tbsp. unsweetened shredded coconut 
1 Tbsp. flax seed meal 
1-1/2 Tbsp. cocoa powder
3/4 cup unsweetened shredded coconut 
1/8 tsp. salt
9 soft medjool dates, pitted
1-1/2 tsp. vanilla extract
2 Tbsp. pure maple syrup
1 Tbsp. or more of unsweetened almond milk (cashew milk)

Salted Caramel Layer
11 soft medjool dates (pitted and soaked in hot water for 15 minutes)
2 Tsp. almond butter (cashew butter)
2 Tbsp. coconut oil
1/2 c. almond milk (cashew milk)
1/4 tsp. salt

Chocolate Mousse Layer
1/2 cup full fat coconut milk
1 (3 oz) bar 70% Theo chocolate or about 2/3 cup vegan semi sweet chocolate chips 
(She used Costco's Kirkland brand chocolate chips)
2 Tbsp. almond butter (cashew butter) 
2 Tbsp. coconut oil
2 tsp. vanilla extract
1/4 cup pure maple syrup

Soak the dates, for the caramel layer in hot water, so they soak for the 15 minutes while you make the crust and topping. 

Crust:
Process the cashews until coarse meal in a food processor.  Add flax seeds, cocoa, dates (unsoaked), 1/4 cup shredded coconut, and salt.  Pulse until the dates are incorporated well.  Add the rest of the shredded coconut, vanilla, maple syrup, cashew milk, and process until doughy.  Add more cashew milk or maple syrup if needed and mix a bit with your hands.  Press the dough into the pie plate.  

Salted caramel layer:
Drain the soaked dates.  Puree all the ingredients with the soaked dates (listed under the salted caramel layer) to combine into a smooth puree.  Blend for a couple of cycles for the dates to blend well.  Taste and adjust the sweetness by adding a touch more maple syrup, if needed.  Spread on top of the crust.  Place in the refrigerator while you work on the chocolate layer. 

Chocolate mousse layer:
Heat coconut milk until it just about starts to bubble and add to a bowl.  Add the chocolate and whisk to melt.  Briskly whisk in the rest of the ingredients to aerate the mixture.  Mix until ALL the lumps are gone.  Pour onto the caramel layer.  Tap the pan to spread evenly. 
FREEZE a few hours until set, then slice and serve.

Ta da...

Amazingness. (the pie, not the photo.)

This is quite rich.  A small piece really satisfies.  

I suggest cutting the pie into twelfths for the perfect serving size. 

You really NEED to make this, then tell me if this isn't just the best FREE pie you've ever had!