This chocolate caramel tart recipe 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.
My Chocolate Caramel Tart Recipe
My vegan and gluten free chocolate caramel tart is a family favourite. All of our friends and loves ones devour it at any party I make it for! However, there is an art to these tarts (oh dear), and below I’ll not only be giving you my recipe, but also my top secret tips to making sure they come out perfect!
How to Make the Perfect Caramel
Whether we like it or not, making caramel can often go wrong. You can read and re-read the instructions, you can be diligent in your approach, yet still, sometimes, it just goes wrong!
Making caramel can be tough for several reasons:
- Temperature control: Caramel requires precise temperature control. If the heat is too high, the sugar can burn, resulting in a bitter and acrid taste. If the heat is too low, the sugar may not caramelise properly.
- Sugar crystallisation: Sugar has a tendency to crystallise when heated, which can cause the caramel to become grainy and brittle.
- Timing: Caramelisation can happen quickly, and it can be difficult to determine exactly when to remove the caramel from the heat. If the caramel is not cooked enough, it may not have the desired colour or flavour. If it is cooked too long, it can become burnt and bitter.
Overall, making caramel can be challenging, but with practice and attention to detail, it can be mastered. It’s important to use a reliable recipe (like mine below) and follow it carefully. Additionally, a strong piece of advice is to read this article about making caramel by David Lebovitz. It’ll help avoid some common mistakes! I’ve also written my own blog post specifically about making vegan caramel – find it here!
Chocolate Caramel Tart (Vegan & Gluten Free)
Ingredients
For The Chocolate Crust
- 1.5 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
- 1 Pinch Salt
For The Date-Cashew Butter Caramel
- 1.2 Cups Medjool Dates soaked in hot water for 90 minutes
- 1/2 Cup Smooth Cashew Butter
- 1 tsp Vanilla Paste
- 1 tbsp Melted Coconut Oil
- 1 tbsp Maple Syrup
- 1 Pinch Salt
For The Chocolate Ganache
- 120 grams Vegan Dark Chocolate
- 1 Tin Full Fat Coconut Milk leave upside down in the first for approximately 2 hours before using
- 2 tbsp Maple Syrup
- 1 Pinch Salt
Instructions
- 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
- 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 9-10" tart tin evenly so it's about half a centimetre thick
- Place this in the oven and bake for 10- 12 minutes until it's slightly browned and fragrant
- 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
- Let the base cool for around 15 minutes before spreading the caramel on top
- 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
- 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
- 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
Frequently Asked Questions (About My Vegan Chocolate Caramel Tart)
Can Chocolate Caramel Tarts Be Made in Advance?
Yes, my chocolate caramel tarts can be made in advance. In fact, it’s recommended to make them ahead of time to allow them to cool and set properly. Once the tart is fully cooled, it can be stored in the fridge for up to 3-4 days, tightly wrapped in plastic wrap or stored in an airtight container. Just before serving, you can garnish with vegan whipped cream, fruit, or other toppings of your choice!
Can These Chocolate Caramel Tarts be Kept in the Freezer?
Yup! They can be frozen. To freeze my chocolate caramel tarts, wrap them tightly in a plastic wrap and then in aluminium foil. It’s best to freeze it within 24 hours of making it. When you’re ready to serve it, remove it from the freezer and let it thaw in the fridge for a few hours.
Are there any Variations you Recommend?
Certainly… I’ve tried a few! I’m a big fan of pecan and chocolate caramel tarts, and salted caramel chocolate tarts. I may even make a ‘how to make pecan and caramel tarts’ blog soon if you’re lucky!
