Vegan Salted Caramel Chocolate Tart
I absolutely adore this tart because it brings together the perfect balance of bitter chocolate and sweet salted caramel in every bite. The crust is incredibly crisp and crumbly, while the filling melts in your mouth with a velvety texture. What really makes this dessert special is that satisfying contrast between the deep chocolate and the slightly tangy caramel, all without any animal products.
Ingredients
- ☐ medjool dates — 1 cup, pitted and soaked in warm water for 10 minutes
- ☐ raw cashews — 1.5 cups, soaked in water for at least 4 hours or overnight
- ☐ coconut cream — 1 can, chilled
- ☐ dark chocolate — 8 oz, dairy-free, chopped
- ☐ maple syrup — 1/4 cup
- ☐ vanilla extract — 2 teaspoons
- ☐ sea salt — 1/2 teaspoon, plus extra for topping
- ☐ almond flour — 1.5 cups
- ☐ coconut oil — 1/4 cup, melted
- ☐ cocoa powder — 1/4 cup
- ☐ maple syrup — 2 tablespoons, for crust
Nutrition Facts
Per serving · 8 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 350°F (175°C). In a food processor, combine almond flour, cocoa powder, melted coconut oil, and 2 tablespoons maple syrup. Process until the mixture resembles wet sand.
Press the crust mixture firmly into a 9-inch tart pan with a removable bottom. Bake for 12-15 minutes until set. Let cool completely while you prepare the filling.
Drain the soaked cashews and dates. In a high-speed blender, combine cashews, dates, 1/4 cup maple syrup, vanilla extract, and 1/2 teaspoon sea salt. Blend until completely smooth, adding a little water if needed to achieve a creamy consistency.
Melt the dairy-free chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Allow to cool slightly, then fold into the cashew mixture until fully combined.
Pour the chocolate filling into the cooled tart crust and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm to the touch.
To make the salted caramel, combine 1/2 cup maple syrup, 1/4 cup coconut cream, and a pinch of sea salt in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened.
Let the caramel cool for 10 minutes, then carefully pour over the chilled tart. Sprinkle with flaky sea salt and return to the refrigerator for another 30 minutes before serving.
Remove the tart from the refrigerator 15 minutes before serving to allow it to soften slightly. Slice with a sharp knife dipped in warm water for clean cuts.
Recipe notes
For a gluten-free version, ensure your almond flour is certified gluten-free. The tart can be made up to 2 days in advance and stored covered in the refrigerator. For a richer caramel flavor, you can add 1 teaspoon of miso paste to the caramel mixture.
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