Salted Caramel Chocolate Tart: Showstopping Vegan Dessert Recipe

raspCreamy chocolate.

Salted caramel.

Buttery biscuit base.

Gregg Wallace’s ears are almost definitely pricking up from somewhere within the caverns of the Masterchef kitchens, and I hope yours are too.

This is a truly showstopping, sumptuous, some-other-s-word dessert, and it’s vegan, nut-free and can be gluten free with one easy swap.

This recipe is a little more complex than you’d expect a tart to be (the contrast of cheap joke and rich tart is just delicious), but so worth it. Plus, whoever steps up to make it gets all the bragging rights and spoon-licking privileges.

You know you want to… so get in on a slice of the action with the recipe below.

No-Bake Salted Caramel Chocolate Tart

(serves 10-12) suitable for freezing

tart (1)


For the base:
250 g vegan biscuits (GF if required)
120 g dairy-free spread (+extra for greasing)

For the chocolate filling:
400 g dark chocolate
600 ml coconut milk (canned)
2 tbsp coconut oil
½ tbsp vanilla essence
Pinch of salt

For the salted caramel:
150 g coconut milk (white, thicker part from the top of the can)
130 g brown sugar

slicing (1)



  1. Melt your vegan spread in a saucepan over a low heat
  2. Add your biscuits (I used Lotus) to a sandwich bag, seal, and bash with a rolling pin until a crumb forms
  3. Combine biscuits and melted spread in a bowl
  4. Grease a round baking dish with vegan spread (a dish with a removable bottom works best)
  5. Spread your biscuit mixture evenly along the bottom of the dish and press down gently with the back of a spoon
  6. Leave to chill in the fridge for an hour


  1. Break up your chocolate into a large bowl, and add the coconut oil
  2. Heat the coconut milk slowly over a low heat until it is steaming hot
  3. Pour the hot coconut milk over the chocolate and oil in order to melt down. Stir slowly and gently to combine
  4. Add the vanilla and salt, and stir to combine
  5. Pour over the set base and place back in the fridge for another hour


  1. Add brown sugar to a saucepan over a medium-low heat. Stirring often, allow the sugar to cook for 1-2 minutes
  2. Add the coconut milk and stir to combine. Cook until bubbling, then for one further minute
  3. Add salt, stir in then remove from heat
  4. Stir the caramel into the chocolate tart bit by bit in any pattern you like to create a marble effect
  5. Return the tart to the fridge to firm up for at least 4 hours, but ideally over night. Keep refrigerated until you are ready to serve


  1. Remove the tart from the tray by pressing the bottom out (no, sorry we’ve already had a tasteless joke on this post)
  2. Transfer to a large serving plate, and decorate with fresh berries if you’d like
  3. Cut into slices – this recipe yields 10-12 slices
  4. Enjoy!

slice (1).jpg

5. Secretly hope Gregg Wallace asks for a slice.

3 thoughts on “Salted Caramel Chocolate Tart: Showstopping Vegan Dessert Recipe

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