This vegan salted caramel chocolate tart is everything delicious and decadent. With a crunchy almond + chocolate crust, a layer of luscious salted caramel and the most luxurious chocolate ganache, it’s hands down one of the best vegan desserts. Ever.
Get a 9 inch (23 cm) loose base tart tin ready to have on hand.
In a large bowl, mix together all the crust ingredients until you get a homogeneous mixture that holds together well when you press it together. It shouldn't be too sticky.
If the crust mixture feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut oil or maple syrup.
Press the crust mixture into the loose base tart tin, so that it forms an even layer on the base and up the sides – make sure it's snug with the tin sides.
Refrigerate for at least 1 hour or until firmed up.
Gently remove the tart shell from the tart tin by lifting up the loose base. You may need to gently warm the sides of the tin with your hands to help loosen up the tart shell.
Spread the vegan coconut salted caramel sauce into an even layer on the bottom of the tart shell.
Refrigerate until needed.
Combine all vegan chocolate ganache ingredients in a saucepan, and heat them on medium-low heat until the chocolate has melted and you get a smooth, glossy mixture. Allow to cool slightly (until warm).
Pour the ganache over the salted caramel layer, smooth out the top and refrigerate for at least 4 hours or preferably overnight, so that the ganache has time to set.
Serve straight out of the fridge (or allow to come to room temperature by removing it from the fridge 5 to 10 minutes before serving), with a sprinkling of sea salt.
The vegan salted caramel chocolate tart keeps well in a closed container or covered in cling film in the fridge for about 1 week.
Note 1: I really recommend the Nature's Charm coconut salted caramel sauce – it's amazing!
Note 2: You can get coconut cream by putting coconut milk (the type from a can, with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
Recipe by The Loopy Whisk (www.theloopywhisk.com).