Vegan Chocolate Tart Recipe (with Caramel)

Vegan Chocolate Tart Recipe

Today we are making a chocolate lover’s dream: Vegan Chocolate Tart Recipe! Some combination of chocolate and caramel seems to be on the dessert menu at every American restaurant (and a combination that I’ve usually only ever seen in North America). I won’t lie, I do think American desserts can go over the top. I mean, where else would you find that melted chocolate drizzle, caramel sauce, whipped cream, cherry on top ice cream sundae float? I’m all for it though!

There are THREE awesome layers here in this dairy-free chocolate tart. First, we have a no bake crust, a chewy, cocoa bottom that doesn’t require any baking. Then we make somewhat of a chocolate coconut milk ganache (the texture is kind of like a ganache, kind of like a pudding, maybe something in-between). Lastly, a sweet caramel layer tops off the tart!

Then we pop it in the refrigerator and you can make a clean slice by using a knife run under hot water. This makes it way easier to cut through! I also greased the bottom of the tart pan with a bit of neutral oil (like refined coconut oil, since you’re already using it in the recipe and would have it around). This made sure the tart crust didn’t stick to the base of the tin.

Why You’ll Love This Vegan Chocolate Tart Recipe

Valentine’s Day Treat: This vegan tart is a great recipe to make for dinner parties, Mother’s Day or other special occasions. Specifically, one special event that’s coming up soon – Valentine’s Day (anything with a chocolatey filling goes)!

For a Valentine dessert, top this tart with chocolate shavings, crushed nuts (for a little crunch), fresh raspberries, fresh strawberries or other fresh fruit. Now here’s a way to surprise your Valentine this year!

Decadent: The homemade caramel and rich dark chocolate ganache layers make the best dessert for chocolate lovers! It’s like biting in a tart full of butter and sugar, in the way you’d define a rich experience. But this recipe will fool you – there’s no dairy or added refined sugar here, but it still tastes just as decadent!

Substitutions for the Crust Ingredients

Medjool Dates: The dates are there to bind everything together the crust mixture – you can try using soft, plump raisins.

Dry Oats: The oats and walnuts can be switched with one another. If you don’t have one of these ingredients, then you can replace it with the other. Don’t use steel cut oats, but quick or rolled oats will work best.

Walnuts: Pecans, almonds, almond flour or almond meal.

Cacao Powder: Cacao powder is a less processed version of cocoa powder, which is the common bitter chocolate powder used in baked goods. Regular cocoa powder can be used rather than cacao, which may not be as easily available in grocery stores. I used Organic Traditions brand cacao powder, found online or at health food stores.

Substitutions for the Caramel Tart Filling

Coconut Milk: Use full-fat, canned coconut milk. Vegan heavy cream, coconut cream, creamy oat milk or another plant-based milk can be used. The more fat in the milk or cream, the creamier the layers will be. So I do not recommend to substitute anything with less fat than full-fat coconut milk.

Coconut Sugar: Brown sugar can replace the coconut sugar. In that case, it wouldn’t be refined sugar free.

Substitutions for the Chocolate Layer

Coconut Milk: For the coconut milk, this specifically thickens the filling, along with the chocolate. Use vegan heavy cream or coconut cream (will make it the same or even creamier) or creamy silk oat milk (will make it not as creamy).

Almond butter can be a replacement for a few tablespoons of the milk, which keeps it creamy and makes it even more decadent. Or to make a peanut butter chocolate filling (like a Reese’s Pieces filling!) substitute this for peanut butter.

Agave Syrup: Substitute 100% pure maple syrup. The lighter the grade (and color), the less of a “molasses” flavor it will have. The lightest type of maple syrup will look like golden syrup.

Melted Coconut Oil: For the coconut oil, you could try cocoa butter or try to omit it completely. It won’t be as firm, but would still work.

Melted Chocolate: Use vegan semi-sweet chocolate chips, chunks or even chocolate bars by checking the ingredient label for chocolate without dairy ingredients. It will be melted anyways, so the form of the chocolate doesn’t make a difference.

Vegan Chocolate Tart Recipe Notes

• If you prefer a bit of bitterness in the tart, use dark chocolate instead of semisweet.
• For a mocha filling, add a little bit of instant espresso powder into the chocolate filling!
• Use a springform pan that has a removable bottom as the tart tin, otherwise the tart can break coming out of the pan.
• To store in the refrigerator, tightly cover with aluminum foil over the tart pan or keep in an airtight container.

More Delicious Recipes You’ll Love

Butter Raisin Pecan Pie: This vegan recipe is one of my favorite pies to make during the holiday! Plump raisins and chewy pecans in an undetectable silken tofu filling, all baked in a homemade pie crust!

Peppermint Matcha Nanaimo Bars: These nanimo bars have triple layers and are a no bake dessert. A chocolate coconut crust, mint matcha filling with icing sugar, then a chocolate topping layer!

Banana Tarte Tatin: This is a light yet decadent pastry with a buttery flavor, brown sugar and banana slices!

Banoffee Pie in a Cup: A vegan graham cracker crust, toffee-like filling, bananas and whipped cream topping make this Banoffee Pie Parfait in a cup!

3-Ingredient Flourless Fudgy Brownies

If you make this Vegan Chocolate Tart Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!