Chocolate Caramel Pie for One

This little pie won’t take you 15 minutes to assemble, and you mostly use the food processor. The hard part is waiting for it to solidify in the freezer, but until it does, you can console yourself by licking the bowl of the food processor. You’ll want to, but please don’t lick the blade, okay?

For the Crust:

½ cup rolled oats

1 ½ TBLSP agave nectar

1 TBLSP cocoa powder

For the Caramel Filling:

¼ cup pitted medjool dates (about 5 or 6 dates)

1 ½ TBLSP water

Slosh of vanilla extract

Pinch of salt

For the Chocolate Filling:

¼ cup pitted medjool dates (about 5 or 6dates)

3 TBLSP non-dairy milk (I like almond)

2 teaspoons cocoa powder

Slosh of vanilla extract

Make the Crust:

1. In a food processor or blender, grind the oats until it’s a flour. Add in the agave and cocoa, and process until it’s a dough.
2. Line a ramekin (about 2 inches across and 1-inch deep), with plastic wrap. Press the dough into the pan, making it even on the bottom. It will be very sticky. I wrapped plastic wrap around my finger so it wouldn’t stick, which made it easier to press it evenly.  

Make the Caramel Filling:

1. Put the dates, water, vanilla, and salt in a food processor or blender. Whirl away until it’s very smooth.
2. Spread the caramel into the pie crust, filling it about half way.
3. Let the crust and caramel rest in the freezer while you make the chocolate filling.

Make the Chocolate Filling:

1. Put the dates, milk, cocoa, and vanilla in a food processor or blender. Whirl away until it’s very smooth.
2. Spread the chocolate layer on top of the caramel layer.
3. Place the whole pie in the freezer for 4 hours before removing from the ramekin and devouring with the hunger of a thousand ravenous bears.