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Chocolate and Caramel French Silk Pie

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Silky Raw Chocolate and Caramel French Silk Pie topped with fresh raspberries

~ raw, vegan, gluten-free, nut-free ~

The key word in describing this pie is silk because that is just what it feels like in your mouth and on your tongue.  The texture is amazingly light, soft and creamy.

There are three layers to this pie.  You have the chewy, flaky crust,  then nestled on that is the “caramel” layer that is made up of blended dates… topped with the airy yumminess of the chocolate mousse, which is hidden by being the same color as the caramel. :)

The base of this nut-free pie is avocados, which are sneakily (my new word for the day) disguised with the help of the cacao and dates.    When creating raw recipes, you can make the same recipe 10x over, and each one may taste somewhat different. That is the challenge, err, I mean the beauty of using fresh ingredients.

That is why it is always important to use the best quality of ingredients, making sure that they are ripe and full of flavor.   If you use unripe avocados in this recipe, it won’t be pleasing to the palate.  Not only are they hard, but they can also taste bitter, and talk about a recipe spoiler.

The type of dates you choose to use will also affect the overall flavor.  I use Medjool dates which have a wonderful caramel-like taste.  They are moist, big, and plump… just the way I like my dates.  (lol, well that doesn’t sound right, just don’t forget that we are talking about food here)

This will be a pie that requires refrigeration right up until serving, definitely not a pie to take to an outdoor potluck where it would sit on a picnic table for 4 hours in the hot sun.  If that is what you are seeking… move along… this isn’t the pie you’re looking for.

You can dress it up with any fresh fruit of the season, drizzle with a chocolate sauce, or perhaps shaved chocolate pieces.     Enjoy!

Flavorful Raw Chocolate and Caramel French Silk Pie topped with fresh raspberries


12 slices (8″ Springform pan)


  • 2 cups coconut flakes, unsweetened
  • 1/2 cup date paste
  • 1/4 cup lucuma powder
  • 1/8 tsp Himalayan pink salt
  • 1 tsp vanilla extract

Caramel layer


  • 4 1/2 cups mashed avocado
  • 1/2 cup date paste
  • 6 Tbsp maple syrup
  • 1/4 cup raw cacao powder
  • 1/4 tsp Himalayan pink salt


  1. Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade.  Pulse together.
  2. Add the date paste and vanilla and process until the batter sticks together when pinched.
  3. Pat the crust dough into the pan and up along the edges.  Set aside.

Caramel layer:

  • With an offset spatula, spread the date paste evenly over the bottom of the crust.
  1. In the blender combine the avocado, date paste, maple syrup, cacao, and salt. Blend until totally smooth.
    • I found that the food processor didn’t get it smooth enough.
    • You can use maple syrup, coconut nectar what whatever liquid sweetener of choice.
  2. Pour the chocolate mousse into the pie dish and smooth the top with an off-set spatula.  Place in the fridge to chill for several hours.   I let mine sit in the fridge overnight.
  3. Decorate prior to serving if using fresh fruit and mint.  Mint leaves tend to wilt after a day.
  4. The pie should keep in the fridge for 2-3 days.

25 thoughts on “Chocolate and Caramel French Silk Pie

  1. Sarah says:

    AmieSue, I don’t think I’ve said it lately… love you and your amazing contributions to my culinary life! Thanks for sharing your creative creations. They are all amazing!

    • amie-sue says:

      Thank you Sarah… it means a lot to hear from those who visit and frequent my site. It encourages me. :) Enjoy and have a blessed day, amie sue

  2. Lyn says:

    Seriously Amie Sue,
    You make it incredibly hard to be on a diet!!! LOL This looks amazing! I have decided that when I get half way on my weight loss, I will make this pie . Then I will have one small piece to celebrate!!! Thanks again for a wonderful recipe!! Lyn :]

  3. Tracey says:

    This looks and sounds amazing. I may have to sneak this one in Thanksgiving.

  4. Jordan says:

    Amie Sue,

    I thought you might be tickled to know I had a half day off today and made this. This is really easy to make and so delicious. I am investing in a Vitamix for the next one to make it extra smooth.

    Thank you for your lovely recipes.

    • amie-sue says:

      I am tickled Jordan. What a wonderful way to spend some of your time. :) So happy that you like it. I will swear by owning either a Vitamix or Blendtec. A great tool to have in the kitchen for sure. Have a wonderful day, amie sue

  5. Alma Dalia says:

    Mil gracias Ami Sue por compartir sus creaciones. Todas son deliciosas. A mi familia y a mí nos encantan, los sabores son increíbles. Abrazos desde Guadalajara, México.

    • amie-sue says:

      Translation… Ami Sue Thanks for sharing your creations. All are delicious . My family and I love us , the flavors are amazing. Hugs from Guadalajara, Mexico .

      You are so welcome Alma. So happy to hear that your family is enjoying this! hugs, amie sue I hope!!! I can translate this to Spanish correctly and that I don’t accidentally say something offensive. lol…. Usted es tan bienvenido Alma . Así que feliz de saber que su familia está disfrutando de esto! abrazos , sue amie

  6. Mikaela says:

    Hi Ami Sue,
    Anytime I see Nouveau Raw on my email I’m filled up with excitement. A new wonder/recipe is coming to my enthusiastic me. I made about 30% of your creative and delicious raw plates. I have a question for the above: can I replace the Lucuma with carob powder or mesquite?
    Many, many thanks for inspiring many of us raw food lovers,
    Mikaela, in my cute kitchen in Troy, MI

    • amie-sue says:

      Good morning Mikaela,

      Beautiful name by the way. :)

      You made my morning with your sweet words. I appreciate that you shared them with me. All we all to hear more positive reinforcements in our lives.

      As far as replacing the lucuma… you could use either the carob or mesquite. Shoot, even a mix of the two. :) Taste test as you go and adjust the flavors to your liking. Good luck and have fun in the cute kitchen of yours. amie sue

  7. Natalia says:

    Hi Amie-Sue, I am making your silk pie right now and for 4 and a half cups of avocados you say I need a quarter of cocoa powder. Well, the pie is still green. Could it be a mistake in the recipe and I need more cocoa powder? I am standing next to my blender right now not knowing what to do…

    • amie-sue says:

      Hello Natalia… that is what I used, but go ahead and add more cacao, 1 Tbsp at time, taste test along the way. You might have to add more sweetener if you add more cacao. Good luck! amie sue

      • Natalia says:

        Thank you for such a quick response, Amie-Sue. I did what suggested. It will be my son’s bd pie tonight (he does not like store bought cakes and he is allergic to wheat). Thank you for your amazing and inspiring recipes you share with us!

        • amie-sue says:

          I hope that it turned out and your son loved it! It is always different creating recipes with such fresh fruits or veggies… depending on how ripe they are can determine the end color, flavor and texture of all recipes. So it is always best to taste test as you create any and all recipes. I hope you have a blessed and wonderful day Natalia. amie sue

          • Natalia says:

            Hi Amie-Sue, the pie was a success, my family loved it. I think it is even better on the second day :) However, there is still a lot of it left, and it will be no way to finish it in 2 days. I’ve heard that guacamole can be frozen, so I will try to freeze a few pieces of this pie ;)) Thanks a lot and have a great day

            • amie-sue says:

              That is wonderful Natalia… so happy to hear that the family enjoyed it. :) Raw foods always tend to taste better the next day to me too… give the ingredients time to meld together. :) This pie does freeze well so by all means.. do that so it doesn’t go to waste. Have a blessed day, amie sue

  8. Irene says:

    Hi Amie Sue,
    This chocolate pie looks great and I want to make one. But i will not be able to come by lucuma powder anytime soon. I live in a small village in the Netherlands. So, I am hoping you can tell me the function of the lucuma, or some way that I can compensate for it.
    I miss how easily you can come across exotic things in the States. It is a little different over here. :)
    Many thanks for your reply!

    • amie-sue says:

      Hello Irene….

      I used lucuma for several reasons…

      Lucuma is used as a sweetener and is low on the glycemic index. It is lower in calories than traditional sweeteners, and it will not cause major spikes and crashes of blood sugar to those who consume it. I also added for nutrients, which includes beta-carotene, iron, zinc, vitamin B3, calcium and protein. Flavor wise it has a maple-like taste.

      BUT, I do understand that it is challenging finding certain ingredients in the countries. So, in your case, you can easily omit it and just add in a bit more coconut or even almond flour. We just want to make up for the missing bulk. I wouldn’t use coconut flour itself because it is so drying… just more of the shredded coconut is fine.

      Does this help? Have a great evening, amie sue

      • Irene says:

        Yes, Amie-Sue,
        This helps! I happen to have some coconut flower sugar (koskos bloesom zuiker). I get the inkling to substitute the lucuma with it. What is your gut feeling about that?
        Many thanks!

        • amie-sue says:

          Good morning Irene,

          Hmm, I am not familiar with that product. Do you have a link that you could provide me, showing exactly what you are using? :) amie sue

          • irene says:

            Hi Ami-Sue,
            This is not the brand I use but it is why I have: coconut blossom sugar.

            (In my last response I wrote that in Dutch: kokosbloesom suiker, without explaining myself so its no surprise you didn’t understand me.)

            In googling to find a link for you, I read an article that it is not so healthy (low glycemic) as was the rage not too long ago.
            Meanwhile I have found a local source of the lucuma, but sheesh that is rather expensive (€25 voor 200g) and I’d rather have some new boots for the winter.
            I will make this lovely tarte for my birthday no matter what and i’m going to send you pics. (if I can figure out a way).

            Thanks so much for your on-going inspiration of raw foods and treats.
            your fan, Irene (an American) in the Netherlands

            • amie-sue says:

              I am a bit rusty on my Dutch. hehe :P It’s a funny thing about sweeteners… they come and go like clothing fashion. It looks something like raw coconut crystals, but hard to know for sure as the sight is in Dutch (?).

              I would rather you have warm toes for the winter too, so not to worry about using it. Just use 1/4 cup more of coconut and it will still taste great! Please do send me a picture if you make it. You can always post it on my Nouvearaw Facebook page or you can email it to me at [email protected].

              Blessings and have a great weekend! amie sue :)

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