I baked this Vegan Salted Caramel Tart for my niece’s birthday party last weekend. The caramel stayed gooey with a salty edge, and my friend said it was decadent.
Delicious Vegan Salted Caramel Tart
This tart combines a crunchy chocolate crust with a smooth, rich salted caramel filling that will impress anyone who tries it. The recipe takes about 1 hour of active time, plus chilling time for the tart, and serves 8 people.
Ingredients
- 1 cup almond flour
- 1 cup cocoa powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 cup medjool dates pitted
- 1/2 cup almond milk
- 1/4 cup peanut butter (or other nut butter)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt for topping
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, cocoa powder, melted coconut oil, maple syrup, and salt until it forms a dough. Press the mixture into the bottom and sides of a tart pan.
- Bake the Crust: Bake the tart crust for about 10-12 minutes, then remove it from the oven and let it cool completely.
- Make the Caramel Filling: In a blender, combine the pitted dates, almond milk, peanut butter, and vanilla extract. Blend until smooth and creamy. If the mixture is too thick, add a little more almond milk until desired consistency is reached.
- Assemble the Tart: Pour the salted caramel filling into the cooled chocolate crust and smooth the top with a spatula. Sprinkle sea salt on top of the caramel.
- Chill: Refrigerate the tart for at least 2 hours to firm up before serving.
- Serve: Slice the tart into pieces and enjoy chilled. It pairs perfectly with a cup of coffee or a vegan whipped topping.
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 37 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 220kcal
- Fat: 11g
- Protein: 4g
- Carbohydrates: 26g
I store the tart in the fridge for up to four days. The stay gooey, and I serve slices chilled.
