Blackberry Caramel Pie (Paleo and Vegan)

VEGAN. GLUTEN FREE. PALEO. BLACKBERRY. CARAMEL. PIE.

Do I have your attention?! Good, because you don’t want to miss this recipe.

I always thought pies were hard. You’ve seen those fancy pies with crust folded in intricate patterns? They are BEAUTIFUL, but gosh they look hard to make.  I even swore off pies when I started making galettes (like this Strawberry and Lemon Verbena Galette). HOWEVER, when I thought of this pie I just couldn’t get it out of my head. I had to make it, and make it my way- vegan, gluten free, paleo and open on the top. No FANCY PIES HERE.  Do you want to give it a try?

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Hands down the best blackberries I have ever had have been west coast blackberries on a road trip from Northern California through Oregon.  They were the sweetest, fresh off the bush, growing on the side of the road everywhere kind of berries.  This pie, is dedicated to those amazing, delicious, berries.

Dreaming of blackberry stained fingers and lips I decided to pick some up at the local farmers market to make this pie. I can imagine this pie would be really good with other fruits- perhaps raspberries or even apples in the fall. If you try any other combination please let me know in the comments!

The caramel layer of this pie is everything. It is a standard, vegan, date caramel that is gooey, creamy and what you make for yourself when you fee like you need a little extra sweetness in your life.  Feel free to layer on only as much as you want and save the rest for ice cream, parfaits, or dipping fruit in. I used a high speed blender and tamper to make mine but a food processor would also work using super soft medjool dates (why would you even eat other dates!?).

Looking for more summer dessert recipes? Try these:

Strawberry and Lemon Verbena Galette (paleo)

Roasted Banana and Almond Butter Popsicles (vegan and paleo)

Creamed Strawberry Rhubarb Crisp (vegan and paleo)

Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram and Pin it to save for later!

Blackberry Caramel Pie (Paleo and Vegan)

A sweet treat for your summer with a pecan crust base, a tart berry filling and a sweet caramel layer. Vegan and paleo friendly!

• Author: Sweet Lizzy
• Prep Time: 20 minutes
• Cook Time: 40 min
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: vegan, dairy free, paleo

Scale 1x2x3x

Ingredients

For the Crust:

1 cup pecans

1 cup almond flour

2 tbsp coconut oil

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp salt

For the Blackberry Filling:

3 cups blackberries

1/4 cup coconut sugar

2 tbsp arrowroot flour

1 tbsp lemon juice

2 tsp lemon zest

1/4 tsp cinnamon

1/4 tsp salt

For the Caramel

3/4 cup fresh medjool dates

1/2 cup full fat coconut milk

1 tbsp almond butter

1/4 tsp salt

water to thin

Instructions

Preheat the oven to 350 F

For the Crust:

Pulse the pecans in a food processor until finely ground. Add the almond flour, cinnamon and salt and pulse again. Add the maple syrup and coconut oil and process until a dough forms. Press the crust into a standard 9 inch pie pan evenly covering the bottom and up the sides.

For the filling:

In a bowl add all of the filling ingredients, gently mixing and mashing up a few blueberries. Let sit for 5 minutes before pouring over the crust and baking for about 35 minutes.

While the pie is baking make your caramel:

Add all of the ingredients into a high speed blender and blend until smooth, adding water as needed to thin.

Once the pic has baked, remove and spread the caramel over top. Bake for another 5 minutes.  Let the pie cool completely before cutting.

Enjoy!

Notes

*This pie could easily be made with other berries or fruit. I think that a raspberry caramel pie would be delicious!

Keywords: paleo, vegan, pie, blackberry, caramel, gluten free