Salted Caramel Chocolate Tarts

Prep Time 20 min Serves 4 4 inch tarts     adjust servings

A whole food version of this classic dessert!


    For the crust

    • 1 1/2 cup raw pecans
    • 5 medjool dates (pits removed)

    For the caramel

    • homemade vegan sweetened condensed milk
    • 1/2 -3/4 tsp sea salt

    For the chocolate

    • 1 3.5 oz dark chocolate bar
    • 1/3 cup almond milk or milk of choice


    1. 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.
    2. Grease your tart shells with a little coconut oil.
    3. Press the pecan/date mixture into each tart shell .
    4. Place them in the fridge.
    5. Cook the vegan sweetened condensed milk down even further so it resembles a caramel.
    6. Stir in the sea salt.
    7. Pour the mixture into each tart shell and place them back in the fridge.
    8. To make the chocolate, use a double boiler to gently melt the chocolate and the milk together.
    9. Once it's smooth, pour it onto the top of the caramel in the tart shells.
    10. You can also add a little more coarse ground salt to the top of the chocolate for garnish if you like.
    11. Place the tarts back in the fridge. They should be ready to eat in about 20 minutes.


    Recipe Notes

    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!

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