No-Bake Chocolate Caramel Tarts

A stack of 2 chocolate caramel tarts on a small plate.

Print Recipe

5 from 3 votes

Delicious, decadent, no-bake caramel-filled chocolate tarts made with just 6 simple ingredients!

Prep Time20

Total Time20

Course: Dessert

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

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.

Notes

Store in a sealed container in the fridge for up to 7 days or freeze for up to 3 months. If freezing, let sit at room temperature for 10-15 minutes before serving.

Nutrition