Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart


Tart base

8 medjool dates

¾ cup almond meal

½ cup toasted coconut flakes

2 tbsp gluten free rolled oats

1 ½ tbsp cacao powder

pinch of salt

1 ½ tsp vanilla extract

2 tbsp Luz Almond Original or Medjool Date milk

1 tbsp maple syrup

 Salted caramel filling

½ cup Luz Almond Medjool Date Milk

2 tsbp coconut oil

2 tbsp almond butter

¼ tsp fine sea salt (or to taste)

10 pitted medjool dates (soaked in hot water for 15 minutes)

Chocolate top layer

½ cup Luz Almond Original or Medjool Date milk

50g dark chocolate (70-80%) (alternatively you can replace the chocolate by doubling the cacao, coconut oil & maple syrup)

1 tbsp cacao

¼ cup coconut oil

2 tsbp almond butter

2 tsp vanilla extract

2 tbsp maple syrup

1 tsp corn flour or tapioca starch



  1. To prepare the tart base combine the almond meal and dates and process in food processor until dates have become paste – like. Then add the coconut, cacao, rolled oats and salt and process until well incorporated.
  2. Add almond milk, maple syrup and vanilla extract and process until dough formed. Add more almond milk / maple syrup if required. Press dough into a 23cm round tart tin lined with baking paper (ideally use a tin with a removable base). Place in the freezer while you make the caramel filling.Screenshot 2015-02-03 14.25.40
  3. To make the salted caramel filling combine all the filling ingredients, except the salt in a blender. Blend until smooth puree formed.
  4. Add half the salt, blend and taste. Depending on your desired level of saltiness add the remaining salt and blend to combine. Spread over tart base and place back in freezer while you prepare the chocolate layer.Screenshot 2015-02-03 14.20.05
  5. To prepare the chocolate layer place almond milk and corn starch in a small saucepan and whisk until combined. Then add remaining ingredients and place over low heat. Stir regularly to ensure smooth consistency. Bring to the boil then remove from the heat. Allow to cool for 5-10 minutes before pouring over the tart, tilt the pan to spread evenly.
  6. Return to freezer to set for approximately 2 hours or until ready to serve. Serve straight from the freezer as it will start to soften once out.Screenshot 2015-02-03 14.19.32