Chocolate Ganache Caramel Oreo Pie (Droolworthy)

If you know much about me, you know that I aim to make pretty healthy stuff. I create my own recipes, and I find less-than-healthy recipes and improve upon them where I can, focusing on healthy whole food ingredients as well as taste.

But this time, I was craving something that definitely wasn’t healthy: a chocolately, gooey, delicious dessert that would hit just that spot. You know what I mean, right? I should probably add that I was pregnant at the time. One of those MUST-BE-MET-NOW cravings.

(If you’re here for something healthy, abandon all hope – at least for this pie! You can find plenty of other ideas in my desserts section, including my personal favorites, chocolate truffles and mousse.)

So I started poking around online, and found this as my starting point, a dark chocolate salted caramel oreo pie recipe created by Kevin & Amanda. Wanting to make sure I had a solid beginning before I made any modifications, I made the first go-round exactly as the recipes says:

  • An oreo crust made from cookies and butter
  • Caramel composed of butter, brown sugar, and heavy cream
  • Chocolate ganache made from heavy cream and chocolate chips


Just thinking about it now, I’d better grab a napkin…

In aiming to make it healthier, there didn’t seem to be a lot that I could do. Healthy chocolate ganache? Or an oreo substitute? I don’t think so.

I settled on making something dairy free that my husband could enjoy (removing the heavy cream and butter and replacing them with coconut oil and milk), and substituting a date paste in place of the caramel. And you know what?



Pie 6

So that is the recipe I want to share with you today: my own version of this oreo-crusted caramel chocolate ganache pie. Is it healthy? Nope. But it’s oh-so-delicious that, trust me, you really don’t want to miss out. Oh, and there are only 6 ingredients. Win!


  • 1 package Oreos (420 g)
  • 1/2 cup coconut oil (112 g)
  • 7-8 Medjool dates (120 g)
  • 1/2 cup water (120g)
  • 1 3/4 cups dark chocolate chips (340 g)
  • 1 cup full fat coconut milk (236 g) – look for canned coconut milk to find full fat
  • A sprinkle of sea salt (optional)


  1. Crush the oreos in a food processor and mix in a medium mixing bowl with the melted coconut oil.
  2. Press the mixture into the crust of a pie pan, and pop it in the freezer for 10 minutes to set.Oreo Crust 2
  3. Mix 1/4 cup water and the dates (pits removed) in the food processor and blend until as smooth as possible, adding more water as necessary. Pour and spread over the crust, and return the pie to the freezer to set.Dates food processor
  4. Bring the coconut milk to a simmer over medium low heat in a small saucepan, then pour it over the chocolate chips in the medium mixing bowl. Allow it to sit for 5 minutes, then whisk thoroughly and pour over the pie. Sprinkle on some sea salt, if you’d like.
  5. Allow the pie to set fully in the freezer, or cover and move to the fridge to set overnight.
  6. Serve and enjoy!

Piece of pie

And don’t forget to comment below – how did yours turn out? I’m ready to grab a fork and dive in now. 🙂

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