No-Bake Chocolate Caramel Tarts
on Feb 10, 2020, Updated Sep 19, 2024
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These no-bake chocolate caramel tarts feature a chocolate walnut coconut crust and sweet, creamy caramel filling.
You are going to love these amazing chocolate coconut caramel-filled mini tarts! They’re a little bit messy to make but with minimal ingredients, still fairly quick and easy. You could also try these No-Bake Chocolate Caramel Bars for something similar in bar form.
These bars are completely vegan, gluten-free, oil-free and have no added sugar – just the natural sugar from the dates.
For a variation on these, you could try this Aquafaba Chocolate Mousse, Pumpkin Mousse or the peanut butter mousse from these Vegan Peanut Butter Mousse Parfaits as an alternative to the caramel filling.
For more no-bake tarts, these No-Bake Pecan Pie Tarts and No-Bake Pumpkin Pie Tarts are also fun and delicious.
Ingredient Notes
You only need 6 simple ingredients to make these! Here’s what you’ll need:
- Walnuts. Look for plain, raw walnuts with no added oil or salt. Pecans or cashews also work here.
- Cocoa powder. You can use regular cocoa powder or for a boost in nutrition, try raw cacao powder.
- Coconut. Use unsweetened fine or medium shredded coconut (may be labelled desiccated coconut).
- Dates. Dates make up the base of both the crust and the caramel. I recommend sayer or medjool dates are best. I like to buy pitted sayer dates to use in recipes like this.
- Almond butter. Natural almond or peanut butter both work great here.
- Coconut milk or coconut cream. You’ll need thick and creamy full-fat coconut milk or coconut cream for the caramel. I have made the caramel with and without coconut milk and it works either way but I prefer the firmer texture with the coconut milk added. This recipe calls for just 2 tbsp but you can use the extra of the can to make my Vegan Panang Curry with Tofu, Vegan Coconut Red Lentil Dahl or Mango Coconut Milk Smoothie.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1: Before you start in on the recipe, you’ll need about 20-30 minutes of soaking time for the dates that will be used in the caramel. Place the pitted dates in a bowl, cover with hot water and soak for at least minutes.
Step 2: Add the walnuts and coconut to a food processor and mixing until they’re broken down and resemble a coarse, flaky flour.
Add the dates and cocoa and process into a thick dough.
Quick Tip: After making the chocolate crust, give the food processor a good wipe before making the caramel.
Step 3: For this step, you’ll need parchment paper and a mini muffin tin.
Quick Tip: Cut thin strips of parchment and lie them across each muffin cup. It will make it easy to pop the tarts out when they’re done!
Take balls of the chocolate coconut dough and divide them evenly between 12 cups.
Form the tarts by filling each cup flush with the edge of the muffin tin, then using your finger to press a hole in each and widen enough to make room for the caramel.
This step is a little messy but it will be worth it!
Step 4: Drain the dates then dump them into a food processor along with the almond butter, sea salt and coconut milk.
Process until smooth and creamy. You may have to stop a few times to scrape down the sides. Be patient and continue until you have a beautiful, thick, smooth caramel. It should have the consistency of a dip.
Step 5: We’re almost there! The last step is to take that amazing caramel and use it to fill the tarts. Use a teaspoon to evenly divide it between the cups. When you’re done, give them a generous sprinkle of shredded coconut.
Pop the pan into the freezer and set for 30 minutes. When they’re done, hold either end of parchment sticking out of tarts and gently wiggle back and forth until it pops out. Enjoy!
More No-Bake Desserts
- Peanut Butter Blondies
- No-Bake Almond Joy Bars
- No-Bake Vegan Pumpkin Fudge
- Vegan No-Bake Oatmeal Chocolate Bars
- Vegan No-Bake Peanut Butter Bars
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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No-Bake Chocolate Caramel Tarts
Ingredients
For the Chocolate Crust
- 1 cup packed, soft pitted dates, 220 g
- 1/2 cup chopped walnuts or walnut pieces, 75 g
- 1/2 cup unsweetened medium or fine shredded coconut, 50 g
- 2 tbsp cocoa powder, 14 g
For the Caramel Filling
- 1/2 cup tightly packed, pitted dates, 115 g
- 3 tbsp natural almond or peanut butter, 45 g
- 2 tbsp full-fat coconut milk or coconut cream
- generous pinch of sea salt
Instructions
- Place the dates for the caramel in a bowl, cover with hot water and let soak for 20-30 minutes.
- To make the chocolate crust, add the coconut and walnuts to a food processor and mix until mostly broken down and grainy. Add the dates and cocoa powder and process into a thick, crumbly dough.
- Prepare 12 thin strips of parchment long enough to lay around each mini muffin cup. This is optional but it makes it really easy to pop the tarts out once done. Divide the chocolate dough evenly between each of the 12 muffin tins. Press flat then use your finger to create a well in the middle of each.
- To make the caramel, drain the soaked dates and add to a food processor with the almond butter, sea salt and coconut milk or cream. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Divide the caramel between each of the 12 chocolate tarts. Sprinkle generously shredded coconut. Place the whole muffin tin in the freezer for 30 minutes.
- Remove from the freezer and holding either end of the parchment under each tart, gently wiggle back and forth until the tart pops out.
Made these tonight and they are lovely. Certainly meets my caramel craving needs. I topped mine with chocolate covered quinoa and also added some mesquite powder to deepen the caramel flavour. Will make again (maybe even soon if I can’t restrain myself lol)
Love that! I have some mesquite on hand too, I’ll have to try that next time. Thanks for the tip and I’m so glad you enjoyed the recipe!
Mine don’t look as professional as yours but they sure taste delicious! Also, thanks for the parchment paper tip!
Hi
I want to do the recipe soo. It sounds really good. But I am confused about 1 line in the Recipe. It only says “1/2 cup (50 g) unsweetened medium or fine” – I have no idea what the ingredient is.
It’s shredded coconut. Unsweetened shredded coconut, or sometimes labelled desiccated coconut. Enjoy!
These were excellent although a little fiddly to make. They turned out well, very tasty and with the parchment paper trick easy to turn out of the mini muffin tins. Thank you Deryn for another great recipe.