Salted Caramel Chocolate Ganache Tart (Vegan + GF)

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Holding up a slice of salted caramel chocolate ganache tart

It’s a good sign when the first word out of your mouth after a bite is WOW. This salted caramel chocolate ganache tart is almost too good to be true…but you better believe it! It’s decadent, chocolaty, salty-sweet perfection, and it requires just 7 ingredients

Not only is it insanely delicious, but it’s gluten-free, vegan, and doesn’t require baking! It would make an amazing centerpiece for a holiday or celebration but is also the perfect cure for those day-to-day chocolate cravings. Let us show you how it’s done!

Ingredient shot with chocolate chips, dates, salt, pecans, coconut cream, vanilla, and cocoa powder

We didn’t think it could get any better than our Raspberry Chocolate Ganache Tart. But it happened with this slightly modified recipe. It has the same chocolate crust and ganache layers you love but with a date-based salted caramel center. Swoon!

Start by pulsing the crust ingredients (dates, pecans, cocoa powder, and sea salt) in a food processor.

Pecans, cocoa powder, and salt in a food processor

Then press the mixture into a tart pan and let it chill in the freezer while you make the filling and ganache.

Pressing a chocolate pecan crust into  a tart pan

The filling also gets made in the food processor. Dates, coconut cream, vanilla, and sea salt combine into a smooth salted caramel paste that’s naturally sweet, rich, and seriously dreamy!

Dates, coconut cream, vanilla, and sea salt in a food processor

We spread it over the crust and pop the pan back in the freezer.

Spreading date-sweetened salted caramel over a chocolate crust

Lastly, we make the ganache layer by melting chocolate chips and coconut cream.

Making chocolate ganache in a saucepan

We pour that over the caramel layer and after one more stint in the freezer, this salted caramel chocolate ganache tart is ready to slice and serve. Prepare to be WOWed!

Spreading chocolate ganache over salted caramel

We hope you LOVE this tart! It’s:

Rich
Chocolaty
Salty
Sweet
Decadent
& Insanely delicious!

It’s perfect for special occasions like birthdays, Easter, Mother’s Day, or the holiday table. Or, just because you want it!

More Recipes for Salted Caramel Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Partially sliced chocolate ganache tart sprinkled with flaky salt

Salted Caramel Chocolate Ganache Tart (Vegan + GF)

A gorgeous, decadent, no-bake salted caramel tart with chocolate ganache! Insanely delicious, plus gluten-free and vegan. Just 7 ingredients required!
Author Minimalist Baker
Print
Slice of our salted caramel chocolate ganache tart on a pie cutter
5 from 12 votes
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 12 (Slices)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 5 Days

Ingredients

CRUST

  • 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted)
  • 1 ½ cups raw pecans (if nut-free, you could try using oats, but we haven’t tested it)
  • 1/4 cup cacao or cocoa powder (unsweetened)
  • 1 pinch sea salt

CARAMEL

  • 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted)
  • 1/4 cup canned coconut cream (we like Savoy brand)
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt

GANACHE

  • 1 cup semisweet chocolate chips (vegan-friendly as needed // we like Enjoy Life brand)
  • 1/3 cup canned coconut cream (we like Savoy brand)

FOR TOPPING optional

  • Flaky sea salt (such as Maldon)

Instructions

  • If using a traditional 9-inch pie pan or an 8 x 8 square pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using an 8- or 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
  • Prepare all your dates by placing them in 2 small heat-proof bowls (separated for crust and caramel) and covering with boiling water. Set aside, uncovered, to soften for 10 minutes.
  • CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain one bowl of dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
  • Transfer crust mixture to your pan and use clean hands to press it evenly across the bottom and up the sides of the pan. Transfer to the freezer to set for 30 minutes.
  • CARAMEL: Wipe out your food processor bowl. Drain the remaining dates and place them in the food processor. Add 1/4 cup (60 ml) coconut cream (adjust amount if altering default number of servings), vanilla, and salt, and turn the food processor on. Pause a few times to scrape down the sides of the food processor, and continue processing until the mixture is lightened in color and very thick and smooth. Remove the crust from the freezer and add the caramel filling to the crust. Spread into an even layer and return to the freezer to set while you prepare the ganache.
  • GANACHE: Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl along with 1/3 cup (80 ml) of coconut cream (adjust amount if altering default number of servings). Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon until fully melted and silky (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
  • Remove the tart from the freezer and pour chocolate ganache over the top of the caramel layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 1 hour, or as long as overnight.
  • Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan or 8 x 8-inch baking dish, simply lift tart out of the dish and slice to serve. Option to decorate the top with an extra dusting of cocoa and/or flaky sea salt such as Maldon.
  • Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days.

Video

Notes

*Nutrition information is a rough estimate calculated without optional flaky salt.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 356 Carbohydrates: 57.8 g Protein: 3.5 g Fat: 16.6 g Saturated Fat: 5.5 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 7.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 107 mg Potassium: 556 mg Fiber: 6.9 g Sugar: 48.7 g Vitamin A: 97 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 1.6 mg

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  1. Megan says

    If I need to avoid added sugar, is there a way to use dark chocolate chips and add a non-sugar substitute to the mix, like Lakanto? (I really like their brown sugar alternative!). If so, how would I do that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, you could definitely use dark chocolate chips – it will just be a more chocolaty/less sweet ganache. If you wanted to make it sweeter, you could stir the Lakanto sweetener into the melted chocolate/coconut cream mixture until dissolved. We’d recommend starting with 1-2 Tbsp, adjusting to taste!

  2. Belen says

    Hi Dana. I really love the “No Bake Vegan Brownies w/ Ganache”, and I’m wondering if I can make this “Salted Caramel Ganache Tart” in a 8×8 dish, just like the aforementioned brownies?
    Thank you, in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Belen, yes, you can! We’d recommend lining with parchment paper so it’s easy to remove from the pan. Enjoy!

  3. Divya Marwaha says

    Hi there! Thanks for another fantastic looking recipe! Qq: am I able to use any pitted dates besides Mejdool? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Divya! We havne’t tried it with any other kinds of dates and can’t guarantee results, but another date might work as long as its sweet and soft

  4. Henri says

    Hey nice to meet you I appreciate your recipe I just discovered and already printed!

    Your advices would be really precious to me and will help me at best for sure!

    I also read each comment below to have the maximum informations and tips from some other people ask you..

    But just need to clarify some last détails with you please.

    #PIE PAN

    I have a 9inch Tart Tin of 2,7cm but yours seems higher..
    Can you tell me the height please?
    (Because I plan to buy a Pie Pan especially for your recipe 😉 buy need to be sure of the height first..)

    #DATES

    Im a huge fan of DATES especially fresh soft ones like MEDJOOL, Barhi ,Sukari..melt like Caramel in mouth so I will use the most juicy to make your Pie especially the CARAMEL..no need to soak with these Dates!

    #CARAMEL

    You use solid part of the Coconut Cream can?

    #CHOCOLATE MOUSSE

    You use Full Fat Coconut Cream but only solid part or with liquid of the can too?
    (mixed first?)

    Because I always have solid and liquid separated in my can even well shaked..

    #CONSERVATION

    Once done, the pie has to go directly in freezer until night in fridge before the day to serve?
    (You cover the Pie in the freezer with what?)

    #CONCLUSION

    Sorrý again for all these questions, but I try to not forget any detail..

    I really want to success in your recipe because I dont have many experience in baking..
    Im just a single Daddy who want to satisfy my cheer daughter for her birthday coming 14th February 😍🥰..

    So please still help me in this way with your precious answers..

    I really support your nice work and would like to have your books for my birthday coming 20th February 🥳

    Thanks so much from the bottom of my heart…

    Henri 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Henri, How sweet! We hope your daughter loves it! Tart pan: any that’s at least 1 inch tall will work. Dates: that’s great! Caramel + chocolate ganache: you can use the solid part of a can of coconut milk. Storing: if not serving right away, it’s best to transfer to the refrigerator once it’s set. We don’t typically cover it with anything in the freezer since it’s in there for a short amount of time. Once in the refrigerator, you could cover the pan with a plate or plastic wrap.

      • Henri says

        Hey It is me again your french follower Henri!

        So happy to read your tips and help again 😅

        Really sorry if i asked you same questions both here and on YouTube videos..but didnt know where you would read the most quickly..

        It is a real pleasure talking with you and learn from your expereience to progress!

        Ok for the Tart Tin..anyway I plan to buy new one Because I will make many of your Tarts!
        So to buy good one to be sure what is the height of your Tart Tin?

        I forgot to ask you about Dates measures

        For you 1Cup of Dates is 200g?
        (I thought it was near 165g…for the Chocolate Raspberry Tart you said “heaping” cup so I guess it means the most packed Dates we can put in 1Cup…?)

        I wanted to prepare the Tart a few days before that s why I wanted to know if it can be store in the freezer and removed of the Tart Tin?
        (and covered with foil maybe?)

        Because in fridge no more than 5 days I guess?

        Many thanks in advance for your nice help!

        Henri 😉

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Henri, our tart pan is 1 inch tall. Yes, 1 cup packed medjool dates is 200 g (measured after pitting). 5 days shouldn’t be an issue! Enjoy!

          • Henri says

            Hey so happy to read you again and thanks so much for answer to me so quickly and nicely Im very touched!

            Your advices are really precious to me and will help me at best for sure!

            I also read each comment below to have the maximum informations and tips from some other people ask you..

            But just need to clarify some last détails with you please.

            #PIE PAN

            Your Tart Tin is 1inch only really?

            Because on your video, yours seems higher than mine….🤔

            As I said,

            I have a 9inch Tart Tin of 2,7cm height

            Here it is

            https://www.amazon.fr/Lets-Cook-Cookware-professionnel-anti-adh%C3%A9sif/dp/B08W2P3FTJ/ref=sr_1_3?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&keywords=moule+tarte+23&qid=1675451640&s=kitchen&sr=1-3

            What do you think about it?

            (Because I plan to buy a Pie Pan especially for your recipe 😉 buy need to be sure of the height first..)

            Maybe this one with also removable base

            https://www.amazon.fr/Master-Class-quiche-amovible-Anti-adh%C3%A9sif/dp/B000FUAFTG/ref=sr_1_9?crid=3LZJS0HR8RSFI&keywords=moule%2B%C3%A0%2Btarte%2B23%2Bcm&qid=1674586004&s=kitchen&sprefix=moule%2B%C3%A0%2Btarte%2B23%2Ckitchen%2C546&sr=1-9&th=1

            Which one would be the best?

            #COCONUT CREAM

            Can I use Coconut Milk Full Fat in can if I dont have Coconut Cream?

            What % of Coconut Milk / Cream you advise in Can?

            I have to avoid GUAR GUM in Cans?

            #CONSERVATION

            You said 5 days in the fridge great but just in case..

            Once done, the pie can go directly in freezer until night in fridge before the day to serve?

            (I can cover the Pie in the freezer if it stays a few days and then remove of the mold to use it for Raspberry Chocolate Ganache Tart?)

            #CONCLUSION

            Sorrý again for all these questions, but I try to not forget any detail..

            Sorry if sometimes I repeat some similar things on others recipes..Im a bit confused with all that! 😅

            I really want to success in your recipe because I dont have many experience in baking..

            Im just a single Daddy who want to satisfy my cheer daughter for her birthday coming 14th February 😍🥰..

            So please still help me in this way with your precious answers..

            I really support your nice work and would like to have your books for my birthday coming 20th February 🥳

            Thanks so much from the bottom of my heart…

            Henri 🙂

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Henri, I believe we’ve already answered several of these questions. Please refer to our other comment replies. The removable base pan looks best. Enjoy!

      • Henri says

        Hey,

        I hope you are fine!

        I dowloaded many of your recipes and created an account with subscribed and favorites!

        I just need other precisions for this recipe please

        #COCONUT CREAM

        For Caramel and Ganache..

        You use Chilled Coconut Cream (only thick part?) or scoopable at room temperature?

        And if I use Coconut Milk it is Chilled and only thick part?

        #TART PAN

        On the pictures and video, you seems to use a Pan more than 1inch height, but your crust stop halfway on sides if I see well?

        Please let me know!

        Many thanks

        Henri 😉

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi, hope you’re well too! We used it at room temperature, but either way should be okay. You can use a taller tart pan, if preferred!

          • Henri says

            Hey so happy to read you again!

            ##COCONUT CREAM and MILK

            Ok for the room temp Coconut Cream or chilled…and it is possible with Coconut Milk but only chilled and thick part?

            I prefer the Coconut Milk taste and it is more “light” and easy to digest…

            That’s why I asked you on other recipes if we can substitute Coconut Oil with Coconut Milk (thick part)…

            #TART PAN

            For the tart tin height, I wanted to mean if 1inch enough because I see on your video that you stopped the crust halfway on the sides so maybe your Tart Pan was higher than 1inch?

            #STORAGE

            I know you said 5 days in fridge, but for space and convenience, freezer would be good option for me if possible?

            Please let me know…

            Thanks!

            Henri 😉

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            The thick part of the coconut milk should be fine in this one. It will just be richer and have a more noticeable coconut flavor, which is what is sounds like you are looking for! 1 inch is tall enough. We found that after storing several days in the freezer, the texture wasn’t as good.

          • Henri says

            Hey thanks for all your answers I really appreciate sincerely!

            What is your name?
            Since we talk since a long time I still dont know…

            Ok so my 2,7cm Tart Tin is enough tall great!

            Im surprised we cant freeze because it is just Date, Coconut Cream and Chocolate..(3 ingredients which like freezer…)

            But i trust you…

            Thanks so much again!

  5. Nicole says

    This is now my go-to dessert for holiday gatherings or big events. It’s always always always a hit! I can’t get over how delicious that caramel is. This recipe is just pure genius. Thank you!!! It’s so easy. I love that I can make it a couple nights before the event and it just stores so well in the freezer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoy it, Nicole! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Sherri says

    Decadent. The only word I have to describe this. Made this for dessert for a get together at my friends house. They could not believe the Carmel was not sugar and butter. Hands down one of my favorites now. I will definitely be making this again. Thanks Dana for once again making me look like a pro.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such an accurate description! We’re so glad everyone enjoyed it, Sherri =) Thank you for your lovely review! xo

  7. Julie says

    Deeelicious! I don’t usually comment on recipes because everyone has different tastes and may or may not agree with a recipe, but I cannot let this recipe go by without confirming what everyone else has said. It is so good. I did not make any substitutions or adjustments. That caramel? I’m thinking of using it instead of peanut butter in my stuffed dates recipe. I’m also thinking of just making a batch to eat with a spoon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for taking the time to leave a review, Julie! We’re so thrilled you enjoy it so much! xoxo

  8. Doreen says

    Any substitutes for the coconut cream other than cashew cream? I have a family member allergic to nuts and wheat. Soy milk with some thickener?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Doreen! We haven’t tried this with soy milk but it might work? You may need to add a bit of vegan butter or neutral oil though, since the fat in the coconut/cashew cream is part of what helps the ganache texture. Hope this helps!

  9. Fredrika says

    You have completely outdone yourself. Wow what a bloody brilliant recipe

    So simple. So few ingredients and absolutely delicious. I’m a chef at a popular restaurant and me and my Exec chef just tried it. One of the best I’ve ever had. And takes like 10 minutes to put together. No need to wait between layers only an hour after to let it set

  10. RunningPath says

    I made this for guests for a Passover lunch. Everybody loved it! I did make 1.5x the caramel filling. Overall I think the recipe is fantastic but for me the proportions can be improved. There was too much crust for a 9 inch pie dish and too little filling as written. I also didn’t use all the ganache on top. The recipe as written was great for Passover but when I make it again I will actually probably use a graham cracker crust with the filling (1.5x recipe) and ganache. If I make again with this crust I will definitely make a smaller recipe of it.

    All that said, the taste is amazing. Everybody was amazed by the date caramel. And it was genuinely easy to make which is a bonus.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the honest review and for sharing your experience! So glad everyone enjoyed!

  11. Megan says

    OHMYGOD. This is sooooo decadent! It looked delicious and as I took my first bite, my eyes went wide and I literally exclaimed “oh my god” with my mouth still chewing. I splurged on those big Maldon sea salt flakes and it really adds a nice little extra something (plus, it made me feel fancy LOL). I used Lakanto brand chocolate chips to make the whole thing have no added sugar. Definitely will be making this again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We had the same reactions with our first bites =) We’re so glad to hear it was the same for you! Thank you for the lovely review, Megan! xo

  12. Karen says

    ok, uhm, i have 3 words: O-M-G!!! this was ABSOLUTELY decadent!! i made this in the hope of taking it to a camping this weekend, but my son ate half of the pie VERY quickly LOL!! i did sub the coconut cream (didn’t have any on hand) for your cashew cream recipe and it was delicious. thank you SO MUCH for all your wonderful recipes. you’re a genius!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for sharing, Karen! We are so glad you and your family enjoyed it! xoxo

  13. Tulsi says

    Made this tart for a special birthday celebration and it was such a hit. So yummy! Everyone loved it. And it was so simple and fun to make. Decorated it with blackberries and fresh lilac blossoms. It was beautiful. Wish I could post a picture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds beautiful, Tulsi! Thank you for the lovely review! You can tag us @minimalistbaker on Instagram with a photo – we’d love to see it. xo

  14. Michelle says

    This is an amazing, decadent and dreamy dessert recipe! I used walnuts instead of pecans because we had a bulk amount available already. I’m a new fan of salt flakes forever. The date caramel is incredible and I could not believe how much it taste like traditional caramel. Thank you for yet another wonderful recipe that is now a part of our special treat rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed this tart, Michelle! Thanks so much for the great review!

  15. Conrad says

    This is absolutely fantastic; I had 12 dates for the filling instead of 15 but the ratio ended up being fine. I used a 9 in tart pan and ended up with a little extra ganache, could reduce the chocolate chips to 3/4 cup to end up with a smoother, more liquid ganache.

      • Gina says

        Hey there! :)
        I am excited to try this recipe tomorrow!
        Can I use coconut milk instead of coconut cream?

        Thanks and warm wishes,
        Gina :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Gina. In this recipe we used coconut cream that’s just called “coconut cream” at the store, versus the coconut cream that you get from a can of coconut milk. We haven’t tried this recipe with solid coconut cream from a can of coconut milk, but it might work after refrigerating/separating. Let us know how it goes if you give it a try! We hope you love it!

  16. Baiba says

    Dear MB Team,
    This looks like heaven that you can actually eat :)
    I am wondering – why is it not freezer friendly, if it should be left in the freezer overnight? Would anything happen to it, if it was left for longer? Or is it meant that you shouldn’t re-freeze it?
    I want to make this really in advance and just take out of the freezer when needed :)

    Thanks for your wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Baiba, we tested freezing it and found the texture wasn’t as good! It’s possible freezing for a shorter amount of time (such as a few days) would be fine. Hope that helps!

  17. Nelda says

    Hi! For the coconut cream: do we have to let is sit overnight in the fridge and then use just the cream after it separates from the water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nelda! In this recipe we used coconut cream that’s just called “coconut cream” at the store, versus the coconut cream that you get from a can of coconut milk. We haven’t tried this recipe with solid coconut cream from a can of coconut milk, but it might work after refrigerating/separating. Let us know how it goes if you give it a try!

  18. Seema says

    Once all the layers are assembled, can I let it set overnight in the fridge? Or does it have to go in the freezer?

  19. robyn says

    Hi- Just wondering if this could travel for two hours and hold up? I have a feeling it wouldn’t be a great candidate for travel. Cannot wait to make this! But need not be for Passover. Lol
    Many thanks for all that you create!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robyn, we think it would be okay if you kept it in a cooler with some ice packs!

  20. Catherine O'Halloran says

    Hi! Looks delicious! I am very allergic to coconut. Do you have any recommendations for possible substitutions for the coconut cream? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Catherine! We haven’t tried it this way, but we think if you used cashew cream it would work. Maybe a 1/2 batch of our cashew cream recipe and use 1/3 cup in place of the coconut cream. You’ll want to watch it closely when you heat it with the chocolate though, as it will probably thicken. Hope this helps!

  21. Janelle says

    This sounds wonderful!
    Is there any option other than a food processor for making this? I have a blender, would that work or not?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janelle! We haven’t tried this in a blender and we aren’t sure if it would work… if you have a high speed blender you may be able to make it work with the help of a tamper. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan! We haven’t tried it this way, but we think if you used cashew cream it would work. Maybe a 1/2 batch of our cashew cream recipe and use 1/3 cup in place of the coconut cream. You’ll want to watch it closely when you heat it with the chocolate though, as it will probably thicken. Hope this helps!

  22. Katie says

    What can I use in place of the coconut cream for the filling/topping? It needs to be coconut-free. This looks AMAZING though, yes like Connie I need this in my life!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! We haven’t tried it this way, but we think if you used cashew cream it would work. Maybe a 1/2 batch of our cashew cream recipe and use 1/3 cup in place of the coconut cream. You’ll want to watch it closely when you heat it with the chocolate though, as it will probably thicken. Hope this helps!

  23. Connie says

    Do you think this would work with carob chips and carob powder? I cannot do chocolate because of acid reflux, but I neeeeed this! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie! We haven’t tried it so we cannot guarantee results, but we hope it works! Let us know how it goes!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nazish, it’s very subtle, but another option would be to try cashew cream. Hope that helps!