Salted Date Caramel Chocolate Tart (No Bake!)
This No Bake Salted Date Caramel Chocolate tart is vegan, gluten free, and contains no added sugar! But most importantly, it tastes like heaven…
Last Thanksgiving I was nine months pregnant- dangereux, no? I blame my “condition” on the extremely out-of-character choice I made regarding dessert that day. It involved a readymade chocolate crust, cool whip (!), peanut butter, and an ungodly amount of sugar. This year, I wanted to see if I could create a dessert from whole ingredients, that is still rich and worthy of a celebration.
Friends, this is it. A velvety salted “caramel” made from dates sitting atop a nutty, crumbly base, and finished off with a thick layer of dark chocolate that gives a satisfying crack when it meets your fork. Oh, heaven! As if that wasn’t enough, this dessert is vegan, gluten-free, and contains no added sugar (just a wee bit from the dark choc!), so it will hopefully cater for EVERYONE at your Thanksgiving dinner- hooray!
This year I am actually hosting Thanksgiving for the first time. As a non-American, I feel like a bit of an imposter, and a tad overwhelmed!! I am also yet to plan the menu, but I have been scouting out various recipes and have a few contenders. Here is my run down if you would like to see-
This Shredded Brussels & Kale Salad with Apples, Gorgonzola & Pecans, sounds SO GOOD!
These Pumpkin Spiced Mixed Nuts would make a great pre dinner nibble!
Healthier Green Bean Casserole– yes!
Love that you can make this Sourdough Herb Stuffing in the slow cooker.
Maybe these Coconut Tartlets could be a second dessert option?!
Apple Cider Sangria sound like the perfect aperitif, no?
Still looking for a good vegetarian main, I fancy changing things up from my usual, so let me know if you have any good leads!
Enjoy, and happy thanksgiving!
- For the base:
- 150g/5.25oz raw pecans
- 150g/5.25oz raw almonds
- 100g/3.5oz pitted dates
- 1 tbsp vanilla extract
- 2 tbsp coconut oil
- For the caramel filling:
- 250g dates
- 150g peanut butter or almond butter
- 3 tbsp coconut oil
- 6 tbsp water
- large pinch of sea salt
- 250g dark chocolate
- Add nuts to the processor and pulse until they become finely chopped and almost flour like. Add the dates and coconut oil to the processor, and process until the mixture comes together. Tip the mixture into a 9 inch spring form tin, and press the base down firmly. Pop it in the fridge while you make the date caramel
- Tip the dates, peanut butter, coconut oil and water into the processor (I don't bother to rinse it), and process until thick and smooth. Spread the caramel filling onto the base in an even layer, and sprinkle with sea salt. Pop the tart back into fridge while you make the chocolate topping
- Melt the chocolate either with the double boiler method (see notes), or in 30 second increments stirring between each interval, in the microwave.
- Spread the chocolate on top of the salted caramel layer, and put in the fridge for at least 30 minutes to set
- Carefully run a knife around the edge of the spring form tin, and then release the tart from the tin. Cut into slices (I recommend using a knife warmed in hot water or your lovely choc topping will crack!), and enjoy!
Notes
This recipe is adapted minimally from The Happy Pear (#YouTubeCrush). I played around trying to make the base with oats, but in the end the nuts won! In the original recipe they mix salt into the caramel, but I like sprinkling over the top so you get the occasional salty hit. If you are not that way, you can mix it into the caramel.
Tips on a double boiler from The Kitchn.
PS- If you do the double boiler method DO NOT let the water touch the bowl you are melting your chocolate in. Your chocolate will become grainy and unusable!
Yum! Your recipes never disappoint! Thank you. Going to try this dessert for our own Thanksgiving day festivities. You were looking for a good vegetarian main. Here’s what we’ll be trying at our house this year: http://food52.com/recipes/31927-lentil-walnut-loaf
Fab, thanks for the recipe, I’ll check it out 🙂
Looks like millionaire’s shortbread , obv the healthier option!
It is very similar, yeah!!
I’m in for any dessert that contains chocolate and caramel but is still good for you!
I think you mean a “large pinch” of sea salt??
Ah yes, a pint of salt might be a little much…
might get your sisters to make this for Christmas. Alternative to chocolate log!
Haha, sometimes it is hard to stay away from cool whip! This version sounds much healthier though so I wouldn’t feel quite as bad eating way too much of it!
This looks absolutely incredible. At first, it reminded me of a large resees cup 🙂 I love that this is no bake. I love baking with dates too. My mom is allergic is pecans- do you think you could just use more of the other 2 nuts?
Hi Liora! Thanks for the kind words 🙂 I have subbed the pecans for walnuts before, so thats one idea, but using a 100% almond base should work. Please report back if you try it!
I made this for my daughter’s homecoming and wow, was it a hit. Having been sugar free for 18 months now, this is my favourite new dessert. I substituted walnuts for the pecans and I substituted a basic raw chocolate (coconut oil & cacao powder) for the topping. Thanks for the recipe, will definitely be making this again.
SO happy to hear Catherine! Thank you for taking the time to comment 🙂