Here’s a recipe for a decadent Vegan Chocolate Salted Caramel Tart. This tart has a rich, creamy chocolate filling, a luscious salted caramel layer, and a crunchy crust. It’s the perfect dessert for any special occasion!
Yield: 8 Servings
Ingredients:
For the Crust:
- 1 ½ cups almond flour or oat flour (for gluten-free option)
- ¼ cup coconut flour
- 2 tbsp cocoa powder
- 2 tbsp maple syrup or agave syrup
- ¼ cup coconut oil, melted
- Pinch of salt
For the Salted Caramel Layer:
- 1 cup medjool dates (about 8-10 dates), pitted
- ½ cup coconut milk (or any plant-based milk)
- 2 tbs almond (or peanut butter)
- 2 tbs coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt (adjust to taste)
For the Chocolate Ganache:
- 1 cup dairy-free dark chocolate chips (or chopped dark chocolate)
- ½ cup full-fat coconut milk (or any plant-based cream)
- 1 tsp vanilla extract
- Pinch of sea salt
For Garnish:
- A few flakes of sea salt (for sprinkling on top)
Instructions:
Prepare the Crust:
- Make the Crust:
- In a mixing bowl, combine the almond flour, coconut flour, cocoa powder, and a pinch of salt.
- Add the melted coconut oil and maple syrup to the dry ingredients. Mix until everything is well combined and a dough forms.
- Press the Dough into the Tart Pan:
- Press the dough into the base and sides of a tart pan (preferably 9 inches) to form a uniform crust. Use the back of a spoon to press it down evenly.
- Bake the Crust:
- Preheat the oven to 350°F (175°C). Bake the crust for about 10-12 minutes, or until it’s firm and lightly golden. Allow the crust to cool completely before assembling the tart.
Make the Salted Caramel Layer:
- Prepare the Caramel:
- In a food processor, blend the pitted dates until they form a sticky paste.
- Add the coconut milk, vanilla extract, coconut oil, and sea salt. Process until smooth and creamy.
- Layer the Caramel:
- Spread the salted caramel evenly over the cooled crust. Smooth it out with a spatula. Place the tart in the freezer to set while you prepare the chocolate ganache.
Make the Chocolate Ganache:
- Heat the Coconut Milk:
- In a small saucepan, heat the coconut milk over medium heat until it’s warm and just beginning to simmer.
- Melt the Chocolate:
- Remove the saucepan from the heat and add the chocolate chips. Let it sit for 1-2 minutes to melt the chocolate, then stir until smooth and glossy.
- Add Sweetener and Vanilla:
- Stir in the vanilla extract until well combined.
- Pour Over the Caramel Layer:
- Pour the chocolate ganache evenly over the salted caramel layer. Use a spatula to smooth it out evenly. If the ganache is too runny, let it cool for a few minutes before pouring.
Chill the Tart:
- Set the Tart:
- Refrigerate the tart for at least 2-3 hours, or until the chocolate is firm and set. You can also freeze it for 1-2 hours to speed up the setting process.
Garnish and Serve:
- Add Sea Salt:
- Once the tart has set, sprinkle a few flakes of sea salt on top of the chocolate ganache to enhance the flavor.
- Serve:
- Slice and serve chilled. The tart will keep in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
Tips:
- For extra crunch: Add a few crushed nuts or granola to the crust for texture.
- Sweetness adjustment: Taste the caramel layer before setting it to ensure it’s sweet enough for your liking. You can add some maple syrup if necessary.
- For a deeper chocolate flavor: Use a high-quality dark chocolate with at least 70% cocoa.
Enjoy this indulgent vegan chocolate salted caramel tart!
