Vegan Salted Caramel & Chocolate Tart

I’ve always wanted to make this tart but never thought it would work in the plant-based version. Well, I was wrong. Very wrong.

This tart definitely has got the ‘wow’ factor and nobody will believe that it’s vegan.

What is more, it’s also healthy and unbelievably easy to make.

I don’t know what else to say coz I’m still shocked by how good, quick and easy it is!!!

Let’s just go straight to the recipe.

You will need:

For the base:

For the caramel:

250g medjool dates
100 ml water
2tbsp nut butter (I used almond, but you can use peanut or cashew if you prefer)
a pinch of salt

For the chocolate:

For the topping (optional):

*If you don’t have oat flour you can simply make it by blending oat flakes in a high-speed blender.

Method:

Preheat the oven to 180 degrees Celsius. To make the base, put all the ingredients in a bowl and mix until dough forms. It should have the consistency of wet sand.
Lay the bottom of a round 23cm baking tin with greaseproof paper and mould the dough like in the picture below. Put in the oven and bake for 15-20 min or until golden.
While the base is baking, make the caramel by putting all the ingredients in a food processor and blending until smooth caramel forms, which should take a good few minutes. Depending on how moist your dates are, you might need to add a little bit more water, but be careful not to add too much.
When the base has cooled down to room temperature, spread the caramel evenly on the top of the base.
To make the chocolate layer, melt the dark chocolate in a saucepan on very low heat. Take out the top thick layer of the coconut milk and put it in a bowl. When melted, put the chocolate in the same bowl as the coconut milk, add maple syrup and mix thoroughly until smooth. Put the chocolate on the top of the caramel layer and spread evenly. Put in the freezer for 30 min to set.
Take out of the freezer, drizzle some maple syrup on top and sprinkle with salt. Serve or store in the fridge if you can resist it.

Enjoy!