Salted Coconut Caramel Chocolate Pie


This recipe for salted caramel chocolate pie is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Erin Evenson. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Salted Coconut Caramel Chocolate PieSo Delicious Dairy Free Recipe Madness Contest - BadgeFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Salted Coconut Caramel Chocolate Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

For gluten-free and dairy-free caramel chocolate pie, gluten-free graham cracker crumbs are available!

Sarah’s Notes: Sarah of Go Dairy Free tested this recipe and found that this is really more of a frozen pie and the caramel layer is really a creamy, caramel-flavored layer. Don’t expect a true caramel for the top layer.

Salted Coconut Caramel-Chocolate Pie
Prep time
Cook time
Total time
Serves: 8
  1. Preheat oven to 350ºF.
  2. In a large mixing bowl, combine the cracker crumbs, coconut oil and crystallized ginger until well-combined. Press the crumb mixture into and up the sides of an 8-inch springform pan. Place the pan into your oven and bake for 8 to 10 minutes, or until the crumbs are golden brown and slightly firm. Remove from your oven and set aside to cool.
  3. In a large mixing bowl, whisk together the melted vegan dark chocolate chips and 1¼ cups (10 ounces) coconut milk until well-combined. Pour the chocolate mixture into your cooled crust and place into your freezer for at least 3 hours to freeze and firm.
  4. In a large, heavy-bottomed skillet, combine the remaining 2 cups (16 ounces) coconut milk, muscovado sugar and golden syrup (or molasses, if using) and bring to a boil over medium-high heat. Reduce heat to low and, using a whisk, whisk until the mixture has thickened and reduced, about 8 minutes. (Editor's Note: It will be creamy and caramel-like, but not a true caramel). Remove from the heat.
  5. Remove your pie from the freezer and pour the caramel mixture atop the pie. Return the pie to the freezer and freeze for another 2 hours, or until the caramel has slightly cooled.
  6. Remove your pie from the freezer and sprinkle with the fleur de sel. Remove the bottom from the springform, slice into 8 pieces, serve and enjoy!
*Most graham crackers are dairy-free, though many contain honey. If you can't locate any strict vegan grahams, you can easily make your own or use your favorite vegan crunchy cookies.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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