Salted Coconut Caramel-Chocolate Pie
Prep time
Cook time
Total time
Serves: 8
  1. Preheat your 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.
  3. Bake for 8 to 10 minutes, or until the crumbs are golden brown and slightly firm. Let cool.
  4. In a large mixing bowl, whisk together the melted chocolate chips and 1¼ cups (10 ounces) or the coconut milk until well-combined.
  5. Pour the chocolate mixture into your cooled crust and place into your freezer for at least 3 hours to freeze and firm.
  6. In a large, heavy-bottomed skillet, combine the remaining 2 cups (16 ounces) coconut milk, muscovado sugar and golden syrup or molasses and bring to a boil over medium-high heat. Reduce the heat to low and 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.
  7. Remove your pie from the freezer and pour the caramel mixture atop the pie.
  8. Return the pie to the freezer and freeze for another 2 hours, or until the caramel has slightly cooled.
  9. 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.
Recipe by Go Dairy Free at