CHOCOLATE CARAMEL TART {vegan, gluten free}

This tart is SO delicious. The ultimate vegan and gluten free indulgence! With a crumbly oaty base, a sweet cashew-date caramel middle and a smooth chocolate ganache topping. It’s super simple to make, and requires only easy-to-source ingredients! It’s perfect for a dinner party dessert.

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For the chocolate crust:

  • 1 1/2 cups oat flour – grind oats in your blender until a flour forms (use gluten free if needed)
  • 3/4 cup ground almonds
  • 3 tbsp cocoa powder/cacao powder
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup/sweetener of choice
  • Pinch sea salt

For the date – cashew butter caramel: 

  • 1 1/8 cups medjool dates – soaked in hot water for 1-2 hours
  • 1/2 cup smooth cashew butter
  • 1 tsp vanilla paste
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • Pinch sea salt

For the chocolate ganache: 

  • 120g vegan dark chocolate (I use 70% cocoa solids)
  • 1 tin full fat coconut milk – leave upside-down in the fridge for 3 hours
  • 2 tbsp maple syrup/sweetener of choice – optional
  • 1 tbsp cocoa/cacao powder



  1. Start by preheating your oven to 180C. Then, if you haven’t already, place your almonds in your blender/food processor and pulse until they are ground down. Put this aside and do the same with your oats until they resemble a flour.
  2. Place both the almond meal and oat flour into your food processor and add all the other crust ingredients and pulse a few times. A doughy mixture should form that comes together in your hands. Press this into your a 9-10″ tart tin evenly so it’s about half a centimetre thick.
  3. Place this in the oven and bake for 10- 12 minutes, until it’s slightly browned and fragrant.
  4. Meanwhile, make the date caramel. Rinse and dry out your food processor and place in all the caramel ingredients. Pulse on high for a few minutes, until there are no lumps; just a smooth (very inviting) sweet + creamy paste.
  5. Let the base cool for around 15 minutes before spreading the caramel on top.
  6. To make the chocolate ganache, prepare a Bain Marie (place a glass bowl over a pan of hot water) and melt the dark chocolate over a medium heat, stirring constantly.
  7. When melted, take the bowl off the pan. Open the tin of coconut milk and only use the hardened part of the coconut milk that has set at the top; spoon this into the bowl along with the maple syrup and cocoa powder. Whisk all this together thoroughly and pour over the caramel layer.
  8. Place this in the freezer and set for 3-4 hours. When it has frozen it should remove from the tin easily. Place it on a plate and thaw in the fridge. Enjoy! Store in the fridge.

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