Chocolate and caramel tarts

A nutty chocolatey crunchy crust and the creamy soft caramel filling, oh my. These tarts are decadent for sure. Topped with sea salted dark chocolate.

Ok enough mesmerizing, the tarts tasted awesome and I still want some- but I can eat no more. I’m totally full. With all their decadency, they are pretty filling.

I suggest you slice up the tarts in small bites when serving, or make one medium sized one that you can serve in slices. They keep for 4 days in the fridge.


Chocolate caramel tarts

Chocolate and caramel tarts
Recipe type: Tart
Prep time: 
Cook time: 
Total time: 
Serves: 3 small tarts
You need a food processor and 3 small tart pans or one medium sized one.
  • Crust:
  • 1 cup Rolled oats
  • ¼ cup Shredded coconut
  • ¼ cup Brazil nuts
  • 1 tbs Raw cocoa powder
  • Pinch of sea salt
  • 2 tbs Coconut oil
  • 2 tbs Maple syrup
  • Caramel filling:
  • ½ cup Soft dates pitted
  • 2 tbs Coconut cream (Top cream of refrigerated coconut can)
  • 1 tsp Vanilla powder.
  • Chocolate topping:
  • 50 gr Chopped dark chocolate (minimum 70%)
  • 2 tbs Coconut cream
  • Pinch of sea salt
  1. Preheat oven to 180°C or 350°F.
  2. Grease the tart pans with coconut oil.
  3. Mix the oats, coconut, salt, cocoa powder and nuts for the crust in a food processor until fine.
  4. Add the coconut oil and maple syrup until the dough sticks together when you press it between your index finger and thumb.
  5. Press the dough into the tart pans with the back of a spoon.
  6. Bake the crust for 12 minutes.
  7. Mash the soft dates on a plate together with the coconut cream for the filling.
  8. You can warm up the mixture au-bain-marie to make mixing easier.
  9. Add the vanilla powder and set aside.
  10. Melt the chocolate au-bain-marie and add the coconut cream and sea salt.
  11. Once the crust has cooled off, add the caramel filling to the tart crust and pour over the melted chocolate.
  12. Refrigerate the tarts for at least 20 minutes before serving.

Chocolate caramel tarts

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