These vegan chocolate caramel tarts are literally one of the best things I’ve made. They have a nutty crust, the most amazing and easy to make caramel and dark chocolate to balance it out.
I made them in mini individual tart shells, but you can make one big one in a medium sized tart shell (I would guess 20-24 cm) or you can use a muffin tray and bake them in there. I did use a spring-form tart shell which makes it easier to pop them out. If you don’t have one, make sure to spray the pan well to release the tarts.
The caramel sauce is not my own creation but rather taken from Minimalist Baker. I’ve had bad luck with caramel sauces in the past and this is a fail proof method, delicious and its vegan. If you find my instructions too vague you can follow hers here. You won’t need all the caramel, but it keeps for 2 weeks in the fridge and can be added to just about anything.
I topped it with an 85% dark chocolate – I like going very dark as it balances out the sweetness of the caramel, and then of course a few sprinkles of fleur de sel salt, because is there a better combination than caramel, chocolate and salt?
Vegan Chocolate Caramel Tarts
Ingredients
Date Caramel
- 1 tbsp corn starch
- 2 dates pitted and chopped
- 1 1/4 C full fat coconut milk divided
- 3/4 C coconut sugar
- 1/4 tsp Salt
- 1/2 tsp vanilla extract
Tart Shells / Crust
- 1/2 C pecans
- 2 C oats
- 1/4 C coconut oil
- 2 tbsp maple syrup
- 1/4 tsp Salt
- 1-2 tbsp water
Topping
- 100g dark chocolate 80-85% cocoa
- fleur de sel
Instructions
Date Caramel
- Add ¾ cup coconut milk, dates, corn starch to a blender and blend until smooth.
- Add the mixture to a saucepan along with coconut sugar and mix. Heat it up on a medium heat and whisk as it comes to a simmer. Cook for 3-4 minutes until it’s glossy and deep golden brown.
- Remove from heat and add in the remaining coconut milk, vanilla and salt. Mix well and set aside to cool.
- Once it has come to room temperature, transfer to glass jar and place in the fridge to completely cool and thicken up (it gets thicker as it cools). You can keep it in the fridge for 1-2 weeks.
Tart Shell / Crust
- Preheat the oven to 180 and spray 8 mini tart shells with a non-stick spray.
- Add oats, pecans and salt to a blender and pulse into a coarse flour.
- Divide the mixture between the 8 tart shells and press it in evenly around the tin. You want to make sure it’s packed tightly down so it will hold together. I found it easier to do with my fingers.
- Prick each tart a few times with a fork so the steam can escape and bake for 10-12 minutes until golden.
- Remove from oven and let cool.
To assemble
- Once the tart shells have cooled and the caramel is cooled and has thickened you can start assembling the tarts.
- Pour caramel into the tart shells (just below the top leaving room for a chocolate topping) and place them in the fridge to firm up.
- Once the caramel has firmed up and is the consistency of thick peanut butter you can melt your chocolate.
- Melt the dark chocolate over a double boiler or in the microwave.
- Remove filled tarts from the fridge and pour a layer of dark chocolate on each of them. Sprinkle with dessert salt and place back into the fridge to set.
- Once the chocolate has set you can serve. Store tarts in the fridge.
Notes
