Salted Caramel Vegan Chocolate Tart

You will LOVE this no tofu, no bake Vegan Chocolate Tart recipe. Gooey thick salted caramel, melt in your mouth silky and light Vegan Chocolate Mousse, a top a delicious chocolate nut pie crust. Oh Man! And it’s soy free, gluten free and oil free to boot! With no added sugar, HUH!

This would make a perfect vegan holiday dessert, super easy and sure to impress your guests! They’ll think you slaved all day. I’ve been making this pie for a couple of years now. The recipe is loosely based on a dairy version I used to make at a restaurant I worked in. It tastes absolutely amazing frozen Too!! Yum Vegan Ice Cream Cake😊

OK LETS TALK VEGAN CHOCOLATE TART!

I like to make my crust first, then the caramel sauce, and while the caramel is cooling I make the vegan chocolate mousse. That’s if I make it the same day. You can make the crust and the caramel a day or two ahead if you wish.

HOW TO MAKE SALTED CARAMEL VEGAN CHOCOLATE TART:

Let me just say this vegan chocolate nut pie crust is delicious by itself – seriously not kidding! I based my Nutty Vegan Chocolate Truffles Recipe on this crust. That’s how tasty it IS.

HOW TO MAKE VEGAN CHOCOLATE NUT PIE CRUST:

Start by processing the nuts in the food processor till they are completely broken down. then add the rest of the pie crust ingredients and process till you have a mealy, nutty mixture. Now spread the nut mixture evenly in the pie plate, and up the sides as well. Start pressing the mixture firmly with your hands, starting on the bottom at the base of the pie plate and then working your way up the sides. This is super easy as there is a generous amount of crust, so you’ll have lots to work with. Chill in the fridge till you’re ready to assemble.

HOW TO MAKE VEGAN CHOCOLATE MOUSSE:

This chocolate mousse is absolutely delicious and so easy! I’ll definitely be creating a separate post for this Easy Vegan Chocolate Mousse Recipe.
Ok start by breaking up the chocolate bars into a medium sized mixing bowl and set aside. Next add coconut milk to a sauce pot and heat until just hot and steaming. Add the coconut milk to the chocolate, add vanilla and stir until chocolate is melted and it’s mixed well. Chill in the fridge for 30 minutes, give it a stir with your spatula and return to fridge for another 30 minutes ( 60 minutes total). Now remove from fridge, stir the chocolate mousse with spatula and then beat with electric hand mixer for 2-3 minutes. The mousse should thicken more and hold its shape.

HOW TO MAKE SALTED VEGAN CARAMEL SAUCE:

Add the coconut milk to a medium sized heavy bottomed sauce pot. Bring the sauce to a boil then reduce heat and simmer uncovered for 20-25 minutes, stirring frequently. Scrape down the sides of pot a few times with spatula. remove from heat, add the rest of ingredients. Voila! Best Vegan Caramel Sauce, BOOM!

TO ASSEMBLE THE SALTED CARAMEL VEGAN CHOCOLATE TART

Pour the completely cooled caramel sauce on the pie crust and spread evenly. Cool in fridge till chocolate mousse is ready. Then add chocolate mousse to the caramel layer and spread evenly. Place the pie uncovered in the freezer for 30-40 minutes. Slice and Enjoy! YUM😳
That’s it folks, yes there’s a few steps to this pie but they are all easy. so come on guys lets make one of the easiest and best Vegan Chocolate Tarts you’ll ever taste.

This Salted Caramel Vegan Chocolate Tart is:

Out of this world amazing
Delicious as a Vegan Ice Cream Cake!!
Easy
soy free
Oil free
Gluten free
Ooey gooey good
Caramel-eee
Rich & silky
Chocolatey
Enjoy you Guys! Happy Day😊 Feel free to comment below, I’d love your feedback.
Check out Salted Caramel Vegan Chocolate Pie VIDEO below!

Salted Caramel Vegan Chocolate Tart

★★★★★ 5 from 5 reviews

• Author: Verna
• Prep Time: 1 hour
• Cook Time: 25 minutes (caramel)
• Total Time: 1 hour 25 minutes
• Yield: 12-16 servings 1x
• Category: sweets, gluten free
• Cuisine: French

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Description

You will LOVE this easy no tofu, no bake Vegan Chocolate Tart recipe. Gooey rich salted caramel, melt in your mouth silky and light Vegan Chocolate Mousse, a top a delicious chocolate nut crust. Oh Man! And it’s soy free, gluten free and oil free to boot! with no added sugar😳 HUH!

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Scale 1x2x3x

Ingredients

CRUST INGREDIENTS::

• 1 cup raw almonds
• 1 cup walnuts
• 1/3 cup cocoa
• 1 cup dates
• 2 tbsps nut butter ( your choice) I usually use peanut butter
• 1/4 tsp salt

CARAMEL SAUCE INGREDIENTS:

• 1 can coconut milk
• 1/3 cup maple syrup
• 1/2 tsp sea salt
• 1 tsp vanilla
• 1 tsp instant coffee

CHOCOLATE MOUSSE INGREDIENTS:

• (3) 100 gram vegan dark chocolate bars ( I like great value dark chocolate bars from Walmart)
• 1 can coconut cream, 400 ml ( I also get this at Walmart, its cheap and good quality)
• 1 tsp vanilla

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Instructions

HOW TO MAKE VEGAN CHOCOLATE NUT PIE CRUST:

1. Add the dates to a soup bowl and cover with boiling water to soften, about 5 minutes is good.
2. While Dates are soaking add the almonds and walnuts to the food processor and process till completely broken down. Drain the dates well and add them to food processor with the rest of pie crust ingredients. Process everything well .You might have to scrape sides of processor once or twice, you should end up with a mealy nutty mixture.
3. Now spread the nut mixture evenly in your pie plate, and up the sides as well. Start pressing the mixture firmly with your hands, starting on the bottom at the base of the pie plate and the working your way up the sides. This is super easy as there is a generous amount of crust so you’ll have lots to work with.
4. Chill in fridge till ready to assemble

HOW TO MAKE SALTED CARAMEL SAUCE:

1. Add coconut milk and maple syrup to a medium sized heavy bottomed sauce pot . Bring the sauce to a boil then reduce heat and simmer for 20-25 minutes, stirring frequently. Scrape down sides of pot a few times.
2. Remove from heat, stir in rest of caramel ingredients. Let sit on counter till completely cool before pouring into pie crust. Voila! Best Vegan Caramel Sauce! YUM😊

HOW TO MAKE VEGAN CHOCOLATE MOUSSE:

1. Start by breaking up the chocolate bars into a medium sized mixing bowl and set aside.
2. Next add coconut cream to a sauce pot and heat till just hot and steaming. Remove from heat and add it to the chocolate, add the vanilla and stir till chocolate is melted and its mixed well.
3. Put the chocolate mousse in the fridge uncovered for 30 minutes. Give the chocolate a stir and return to fridge for another 30 minutes.(60 minutes total) Now remove from fridge, stir the chocolate mousse with a spatula and then beat with an electric hand mixer for 2-3 minutes. The mousse should thicken a little more and hold its shape. If it’s not thickening return to fridge until it firms up, then Spread the mousse onto pie.

TO ASSEMBLE THE PIE:

1. Pour cooled caramel onto the pie crust and spread evenly. Set in fridge until caramel has cooled and is firmer
2. Remove pie from fridge, add chocolate mousse on top of the caramel layer and spread evenly.
3. Place the pie uncovered in freezer for 30-40 minutes
4. Remove from the freezer
5. Slice and enjoy
6. Store pie covered in fridge or in freezer for a delicious Vegan Ice Cream Cake!😊

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Notes

• quite often I make my caramel sauce the day before and just reheat in microwave till the sauce is pourable.
• I recommend the Great Value chocolate bars from Walmart, they are perfect for this recipe and the price is right and the quality is great ( made in Switzerland). Gives the mousse the perfect sweetness.
• If you find the chocolate mousse is ready but the caramel sauce layer is still warm just place mousse in fridge until you’re ready, not to long though, it will start to set. if it gets to stiff just set on counter for awhile till its spreadable.
• More desserts you might like
• Vegan Chocolate truffles
• Best Vegan Brownies

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