Vegan Chocolate Caramel Tart
This showstopping dessert proves that skipping dairy and eggs doesn't mean sacrificing an ounce of indulgence. The crust is built from almond flour and cocoa powder pressed into a toasty, fudgy shell, while the filling layers a silky date-based caramel — blended smooth with full-fat coconut milk and maple syrup — beneath a glossy vegan chocolate ganache that sets up beautifully in the fridge. Every component is completely plant-based, and the whole thing comes together without any specialty substitutes that are hard to track down. The date caramel is genuinely one of the most satisfying things you can make in a food processor: rich, thick, and naturally sweet without a drop of refined sugar or butter. A finishing pinch of flaky sea salt over the ganache takes it from impressive to absolutely restaurant-worthy. With 10 slices per tart, it's the kind of dessert you bring to a dinner party and watch disappear before you've even sat down.
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- 2 tbsp coconut sugar
- ¼ tsp fine salt
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
For the caramel
- 1 cup medjool dates, pitted (about 10 dates)
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
For the ganache
- 6 oz vegan chocolate, finely chopped
- ¾ cup full-fat coconut milk
- 1 tbsp maple syrup
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a food processor, combine the almond flour, cocoa powder, coconut sugar, and salt and pulse 3–4 times until evenly mixed. Add the melted coconut oil and maple syrup and pulse until the mixture clumps together and holds its shape when pressed between your fingers.
- 2
Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press it evenly across the bottom and up the sides using your fingers or the flat bottom of a measuring cup, aiming for an even thickness of about 1/4 inch. Bake for 10–12 minutes, until the crust looks dry and set at the edges and smells toasty. Set aside to cool completely in the pan.
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