You guys! These Salted Caramel Chocolate Tarts are so good! I got the idea to make them when I saw this recipe the other day. While it looks fantastic, it uses some ingredients that are not whole foods. So I decided to re-make this recipe, but with whole food ingredients. Before I share my recipe, let me be clear that these are very rich. I used 4 inch tart shells and got 4 out of the recipe. You can probably use a large tart shell too. These Salted Caramel Chocolate Tarts are vegan, gluten free and grain free! If you like things with salted caramel, you may also like my Flourless Salted Caramel Chocolate Chip Cookies.
These delicious chocolate tarts would make a great holiday dessert. They fit almost any diet. They are gluten free, vegan and grain free. If you needed a nut free option, you could make the crust out of sunflower seeds and use Enjoy Life chocolate chips. These tarts are about 4 inches and can easily be split between 2 people. That is, if you want to share any! 🙂
If you don’t want to use chocolate chips, you can use the 3 ingredient chocolate recipe in this video. If you go that route, these need to be stored in the freezer though.
Salted Caramel Chocolate Tarts
Yields 4 4 inch tarts
A whole food version of this classic dessert!
20 minPrep Time
20 minTotal Time
- 1 1/2 cup raw pecans
- 5 medjool dates (pits removed)
- homemade vegan sweetened condensed milk
- 1/2 -3/4 tsp sea salt
- 1 3.5 oz dark chocolate bar
- 1/3 cup almond milk or milk of choice
- In a food processor , grind up the pecans for a minute. Be careful not to over process them and turn them into pecan butter. Add the dates and pulse a few more times until everything looks like it's starting to clump together.
- Grease your tart shells with a little coconut oil.
- Press the pecan/date mixture into each tart shell .
- Place them in the fridge.
- Cook the vegan sweetened condensed milk down even further so it resembles a caramel.
- Stir in the sea salt.
- Pour the mixture into each tart shell and place them back in the fridge.
- To make the chocolate, use a double boiler to gently melt the chocolate and the milk together.
- Once it's smooth, pour it onto the top of the caramel in the tart shells.
- You can also add a little more coarse ground salt to the top of the chocolate for garnish if you like.
- Place the tarts back in the fridge. They should be ready to eat in about 20 minutes.
You can make this dessert in advance. I think up to 2 days before you serve it. These should last about 10 days in the fridge. Enjoy!