I’ve been itching to share this vegan salted caramel tart recipe with you for days now! It’s incredibly indulgent, luxurious and also completely plant based! Encased within the nutty chocolate crust, lies a decadent layer of salted peanut caramel and crisp dark chocolate topping.
This is great if you’re looking something for slightly more of a special treat or to make for a dinner party. The only slight effort required here is having a little patience to wait for everything to set up in the fridge! Not only is this recipe completely plant based, but also gluten and refined sugar free!
One of the first no-bake, vegan desserts to ever appear on Charley’s Health were raw caramel slices.. and lots of them at that! So, this is basically just a super sized, tart version of those. Now we can enjoy my favourite desserts as a whole cake. If you’d prefer to make these as slices or bars, you can get the recipe for those here.
Why you should make the vegan salted caramel tart..
I mean, I’m not sure you need any more persuading really.. but just in case you do.
Plant based and dairy free
Refined sugar free
Includes both a delicious salted caramel layer AND lots of chocolate
Made with all natural, whole food ingredients
No-bake and easy to make
What will you need..
- Nut butter- this is for the caramel layer and you can use whichever variety takes your fancy. I love both cashew and peanut butter.
- Natural sweetener- I’ve used agave nectar for this recipe, but you could also swap this for maple syrup or another liquid sweetener.
- Dark chocolate- to add the finishing touches to this delicious dessert, a layer of your favourite dark chocolate creates the perfect contrast against the sweet caramel.
- Almonds- this recipe calls for almonds to make up part of the tart crust, but these could also be swapped for walnuts or pecans. Using nuts to form the crust adds a nice crunch and extra bit of texture.
Vegan Salted Caramel Tart
- 1/2 cup almonds
- 1/2 cup oats
- Tbsp coconut oil
- 3/4 cup pitted dates
- 2 tbsp cocoa powder
- Pinch sea salt
- 4 tbsp smooth peanut butter could also use cashew if you'd prefer
- 3 tbsp agave syrup
- Pinch sea salt
- Oat milk as needed
- 50 g dark chocolate
- tsp coconut oil
- In a food processor, blitz the almonds and oats together to form a flour.
- Add in the dates, coconut oil, cacao and sea salt, then blend until well combined and the mixture sticks together.
- Line a loose bottom cake/tart tin with baking paper and press the mixture into the base and around the sides. Pop this into the freezer whilst you prepare the caramel.
- Mix together the nut butter, agave and salt. Then gradually drizzle in the oat milk whilst mixing to create a spreadible, creamy texture. Layer this over the crust and pop into the fridge for 4 hours or overnight.
- Melt the chocolate and coconut oil together, then spread this over the caramel and place back into the fridge for an hour to allow this to set.