Vegan chocolate & salted caramel tart

by Kellebelle

This is amazing. Go make it now!

This recipe is from The Happy Pear (book 2) and is delicious. I mean, I’m actually having it for breakfast right now as I write this. Getting bikini ready for my trip to Barcelona this weekend of course…

I made it while home in Ireland so eating as much of it as I can before I fly back to London. Nom!

It is really easy to make and I can’t believe the caramel is made from dates and almond butter! 


For the base

  • 150g walnuts
  • 150g almonds 
  • 100g pitted dates
  • 1.5 tablespoons vanilla extract (I used 1 teaspoon vanilla powder)
  • 2 tablespoons coconut oil (melted)

For the caramel layer

  • 300g pitted dates
  • 150g almond butter/cashew butter/peanut butter (I chose almond as it is more subtle and less overpowering than peanut)
  • 10-12 tablespoons water
  • 10 tablespoons coconut oil (melted)
  • A large pinch of salt

For the chocolate layer

  • 300g good quality dark chocolate (more than 50% solids)


  1. Line the base of a 24cm round non-stick cake tin with baking parchment.
  2. To make the base, blend the nuts to a flour like consistency. Add the dates, vanilla and coconut oil and blend until the mixture resembles breadcrumbs. Press it firmly into the of the cake tin.
  3. Put all the ingredients for the caramel layer into the same food processor and blend until super smooth. This may take 5-10 mins.
  4. Spread an even layer of caramel over the base in the tin.
  5. Gently melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and pour over the caramel layer.
  6. Put into the fridge and leave to set until the chocolate is solid (at least 4 hours). Use a hot knife to cut this tart as it helps to prevent the chocolate from cracking.

Et voila!



Ps. I’m on snapchat as Smallkellebelle, Instagram: blink_and_youll_miss