Decadent little chocolate and salted caramel tarts made with a rustic oat crust, chocolate filling, and salted coconut sugar caramel topping.
- 1 1/2 cups rolled oats
- 1/4 cup coconut oil
- 6 large, soft pitted Medjool dates
- 1/4 teaspoon fine sea salt
- 1–2 tablespoons water (optional- as needed)
- 1 cup dark or semi-sweet chocolate chips
- 1/2 cup chilled coconut milk (only use the cream that rises to the top of the can after chilling for 12 hours)
- Pinch of fine sea salt (optional)
Salted Coconut Sugar Caramel Sauce
- 1/4 cup chilled coconut milk (only use the cream that separates from the water in a can of coconut milk after refrigerating for 12 hours)
- 2 tablespoons coconut sugar
- 1 tablespoon peanut butter (optional)
- Pinch of fine sea salt
- Make the crust: Preheat the oven to 350 degrees Fahrenheit and line a standard 12-cup muffin tin with 10 paper liners.
- Process the rolled oats into a coarse flour in the food processor. Add the dates, coconut oil, and sea salt. Process until a dough that sticks together when pressed between your fingers forms. If it isn’t sticking together, add 1-2 tablespoons of water and process until it comes together.
- Form the dough into 10 equal balls and place them in the prepared muffin cups. Press them down into the bottom and partway up the sides of each muffin cup. Pierce the bottom of each crust once with a fork.
- Bake for 10 minutes and remove from the oven to cool. Once cool, gently lift them out of the tin and place them on a large plate or tray.
- Make the chocolate layer: Combine the chocolate chips, chilled coconut milk, and a pinch of salt (if desired) in a small saucepan over medium-low heat. Whisk often until melted and uniform. Remove from the heat.
- Fill the tart shells with the chocolate filling. (I used around 1 1/2 tablespoons in each of mine. If you have any leftover after filling the tart shells, store in an airtight container at room temperature for a week or in the fridge for longer. Reheat for a quick and easy ice cream topping.)
- Place the tarts in the fridge to firm up. I chilled mine for 2 hours.
- A few minutes before serving, make the coconut sugar caramel sauce. Combine the coconut milk and coconut sugar in a small saucepan. Warm over medium heat, whisking often, until uniform in colour and consistency. Whisk in the peanut butter and salt, if using.
- Drizzle the tarts with the caramel and serve.
Make sure to put a can of coconut milk in the fridge the night before you plan to make these tarts. After chilling, the coconut cream separates to the top of the can, while the water stays on the bottom. Scoop out the cream and either discard the water or reserve it for another use, such as a smoothie.
- Category: Dessert
Keywords: vegan chocolate and salted caramel tarts