Vegan Salted Caramel Chocolate Tart
This is the ONE salted caramel chocolate tart recipe you have been looking for! Crazy tasty and healthy. This tart is no bake, vegan, gluten free, oil free, processed sugar free, easy to make, totally delicious, has a nut free option, and double caramel!
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It’s perfect as a snack, dessert or as a side with brunch. I’m definitely bringing this tart to my next gathering with friends!
Caramel Tart Vegan Recipe
I love easy no-bake desserts, especially when I’m not in the mood for baking. This tart was born after playing in the kitchen for a few hours and the result was fantastic! I wanted something that didn’t have thick fatty layers, rather just a thin vegan tart to enjoy a little sweet with family and friends when we are all in the mood for a treat to pair with our tea or coffee.
I used to like caramel a lot, but I definitely prefer to create healthier versions of caramel now, and this tart won’t disappoint you. It has the best of the caramel experience, while keeping it healthy and not too high in calories per portion.
While this vegan chocolate tart recipe is small, feel free to double or triple the recipe if you plan on taking it to a big party. You will blow away your fam and friends!
I love it because it’s:
Healthier than most caramel tarts recipes I’ve seen.
Super easy to make, no oven needed.
Ingredients are mostly whole foods, which means it’s refined sugar-free, and has GF oats instead of flour.
It comes with a nut free option that is equally tasty!
Simple Ingredients
GF quick oats
Sunflower seeds
Tahini
Peanut butter
Pitted dates
Maple syrup
Cocoa powder
Dark chocolate chips
Vanilla extract
Salt
If you are making this vegan caramel chocolate tart nut free, you can either double the tahini caramel recipe and follow the same instructions mentioned below, or instead of peanut butter caramel, you could make a pumpkin seed caramel using pumpkin seed butter, or a sunflower seed caramel with sunflower seed butter.
Crust sunflower seed replacement: you can also use peanuts, walnuts, or any nut you have available. Just make sure you process the mix until it sticks together.
Tahini replacements: a good sunflower seed butter or pumpkin seed butter works great for this recipe too.
Salt: many creamy peanut butters are salted, if that’s the case with yours, I recommend skipping the salt.
Toppings: I used cacao nibs and salt flakes as toppings.
Oat replacement: rye flakes work great as well.
Dates: I didn’t soak the dates overnight, and it was enough to just add 1 tbsp of water to the crust mix. However, if you soak your dates, you might need to add extra oats because of the extra liquid absorbed by the dates.
How to Make Double Caramel Vegan Chocolate Tart?
You need a food processor. I use a Ninja Blender for this type of recipe.
Add dates and sunflower seeds to the food processor and run it until it’s all in small pieces, add the oats and cacao, and process a bit more.
Line a small baking pan with parchment paper and press in the crust.
For the caramel, if using two types of caramel like I did, make the peanut butter caramel first by mixing the ingredients in a bowl and stirring until smooth. Then spread it on top of the crust.
Melt the chocolate, add the peanut butter, stir and spread it on top of the caramel.
Finally, mix the tahini caramel ingredients in a bowl, and spread it on top of the chocolate.
Put it in the freezer for one hour or overnight.
This Vegan Chocolate Caramel Tart Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most chocolate caramel tart recipes I’ve seen
Refined sugar-free
Easy to make
Nut free if you prefer that option
Amazing as a snack, dessert or with brunch!
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Vegan Salted Caramel Chocolate Tart
This is the ONE salted caramel chocolate tart recipe you have been looking for! Crazy tasty and healthy. This tart is no bake, vegan, gluten free, oil free, processed sugar free, easy to make, totally delicious, has a nut free option, and double caramel!
Ingredients (US Customary)
- Crust:
- 1/2 cup sunflower seeds
- 1/2 cup GF quick oats
- 1 tbsp tahini
- 3/4 cup pitted dates
- 2 tbsp cocoa powder
- 1 tbsp water
- Pinch of salt
- Peanut Butter Caramel:
- 1/4 cup creamy peanut butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
- Chocolate layer:
- 1/3 cup dark chocolate chips
- 2 tbsp creamy peanut butter (or tahini)
- Tahini Caramel:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
Ingredients (Metric)
- Crust:
- 67 grs sunflower seeds
- 40 grs GF quick oats
- 1 tbsp tahini
- 80 grs pitted dates
- 2 tbsp cocoa powder
- 1 tbsp water
- Pinch of salt
- Peanut Butter Caramel:
- 60 grs creamy peanut butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
- Chocolate layer:
- 60 grs dark chocolate chips
- 2 tbsp creamy peanut butter
- Tahini Caramel:
- 60 grs tahini
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
Instructions
- Add dates and sunflower seeds to the food processor and run it until it’s all in small pieces. Add the oats and cacao and process a bit more.
- Scrape the edges of the food processor jar a couple of times if necessary. To test if ready, grab the mix with your hands and give it a squeeze. If it sticks together, it's ready.
- Line a small baking pan with parchment paper and press in the crust. My pan is 9”x9”. Pour the mix and press it down evenly. Make the top flat with a small roller or a glass with flat bottom.
- For the caramel, if using two types like I did, make the peanut butter caramel first by mixing the ingredients in a bowl and stirring until smooth. Then spread it on top of the crust.
- Melt the chocolate in a Bain Marie, add the peanut butter, stir until even, and spread it on top of the caramel.
- Finally, mix the tahini caramel ingredients in a bowl until smooth and spread it on top of the chocolate. I used the same bowl I used for the peanut butter caramel.
- Take it to the freezer for one hour or overnight. If you leave it overnight, you might want to wait 3-5 minutes before you cut it.
- Keep leftovers in the freezer.
Notes
Lighter version? For a lighter version, just skip one of the caramels.
Nut free option: if you are making it nut free, you can either double the tahini caramel recipe and follow the same instructions mentioned above, or instead of peanut butter caramel you could also make a different caramel using pumpkin seed butter (or sunflower seed butter!).
Sunflower seeds in the crust: instead of sunflower seeds you can use peanuts, walnuts or any nut you have available. Just make sure you process the mix until it sticks together.
Tahini replacements: sunflower seed butter or pumpkin seed butter work great for this recipe too.
Water in the caramel: depending on how creamy your peanut butter or tahini is, you might need to add a little bit of extra water.
Salt: some peanut butters are salted. If that’s the case with yours I recommend skipping the pinch of salt in the caramel.
Toppings: I used cacao nibs and salt flakes as toppings.
Oats replacement: rye flakes work too.
Dates: I didn’t soak the dates overnight, and it was enough to just add 1 tbsp of water to the crust mix. However, if you soak your dates, you might need to add extra oats because of the extra liquid absorbed by the dates.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 slice
Servings: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 240 | ||
| % Daily Value* | ||
| Total Fat 15g | 25% | |
| Saturated Fat 3.46g | 19% | |
| Total Carbohydrates 23g | 9% | |
| Fiber 4g | 14% | |
| Sugar 13g | 32% | |
| Protein 6g | 8% | |
*Values are based on a 2000 calorie diet.
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