Chocolate and Caramel Salted Tarts

  • Prep: 40 Mins / Cook: 0 Mins
  • Serves 10
  • medium

Indulgent and outrageously good, these no-bake gluten free chocolate and caramel cheesecake tarts are pure vegan heaven! A creamy cashew and coconut cheesecake layer sits on a rich nutty biscuit base and finished with a chocolate and maple syrup topping.

Gluten Free Dairy Free


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  • Base:
  • Almonds Almonds 50g 1/3 cup
  • Pecan Nuts Pecan Nuts 35g 1/3 cup
  • Dried White Mulberries Dried White Mulberries 40g 1/3 cup
  • Pitted Dates Pitted Dates 90g 1/2 cup
  • Raisins Raisins 75g 1/2 cup
  • Ground Nutmeg Ground Nutmeg pinch pinch
  • Raw Cacao Powder Raw Cacao Powder 35g 1/3 cup
  • Coconut Oil Coconut Oil 1 tbsp 1 tbsp
  • Salted Caramel:
  • Pitted Dates Pitted Dates 175g 1 cup
  • Water Water 80ml 1/3 cup
  • Coconut Oil Coconut Oil 2 tbsp 2 tbsp
  • Sea Salt Sea Salt 1/2 tsp 1/2 tsp
  • Cheesecake filling:
  • Cashew Nuts Cashew Nuts 125g 1 cup
  • Coconut Cream Coconut Cream 80g 1/3 cup
  • Coconut Yoghurt Coconut Yoghurt 2 tbsp 2 tbsp
  • Coconut Oil Coconut Oil 80ml 1/3 cup
  • Maple Syrup Maple Syrup 4 tbsp 4 tbsp
  • Lemon Lemon juice of 1 juice of 1
  • Vanilla Bean Extract Vanilla Bean Extract 1 tbsp 1 tbsp
  • Chocolate topping:
  • Cacao Butter Cacao Butter 60g 1/4 cup
  • Coconut Oil Coconut Oil 2 tbsp 2 tbsp
  • Maple Syrup Maple Syrup 4 tbsp 4 tbsp
  • Raw Cacao Powder Raw Cacao Powder 35g 1/3 cup
  • Coconut Water Coconut Water 4 tbsp 4 tbsp


  1. 1.*This recipe makes 10-12 tarts.
  2. 2.*Prepare this recipe at least 4 hours in advance to allow for the tarts to cool during the process and before serving.
  3. 3.*Pre-soak 1 cup (175g) of pitted dates (for the caramel) for at least 2 hours. Also pre-soak 1 cup (125g) cashew nuts (for the cheesecake filling) for at least 4 hours and rinse with water.
  4. 4.*Melt the coconut oil.
  5. 5.Base: Blitz the almonds, pecans and mulberries in your food processor until they are roughly ground. Add the dates and raisins and continue to process until they form a dough. Add the remaining ingredients and process until combined. Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making). Press the dough evenly into each individual tart base (silicone moulds work best, but muffin cases in a muffin tray work well too). Set aside in the freezer.
  6. 6.Salted Caramel: Add all ingredients to your food processor or blender and blend on high speed until completely smooth.Set mixture aside.
  7. 7.Cheesecake filling: Add the cashews, coconut cream, coconut yoghurt, lemon juice and maple syrup to your blender and blitz until completely smooth. Add the vanilla bean extract, coconut oil and salted caramel to the mixture and combine.
  8. 8.Remove the cheesecake bases from the freezer. Place a bout 1/2 tsp of the salted caramel on top of each base and spread a thin layer. Add 2 tbsp of the cheesecake mix on top of each base, then add another 1/2 tsp of the salted caramel to the middle of each cheesecake. Place tartlets in the freezer for 2 hours or until firm.
  9. 9.Chocolate topping: Melt the cacao butter and coconut oil over a double boiler. Add the maple syrup and cacao powder and stir together. Remove from the heat. Add a little coconut water to the mix (1-2 tbsp) and stir the mixture. Continue adding about a tablespoon of coconut water at one time and stirring the mixture. You want a thick but flowing consistency.
  10. 10.To finish: Remove the tarts from the freezer and top each one with the melted chocolate. Add one or two pecans on top and sprinkle a little sea salt on top of each tart. Place back into thee freezer for at least 2 hours or until frozen before removing from moulds.
  11. 11.These tarts should be kept in the freezer. They will thaw in about 15 mins before serving, but also taste great frozen eaten like individual ice creams.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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