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 10 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. 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.

    • Support @ Minimalist Baker says

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

  2. 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.

    • Support @ 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

  3. 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?

    • Support @ 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!

  4. 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

  5. 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.

    • Support @ Minimalist Baker says

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

  6. 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!!

    • Support @ 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

  7. 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!

    • Support @ Minimalist Baker says

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

  8. 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.

    • Support @ 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

  9. 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!

    • Support @ Minimalist Baker says

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

  10. 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.

  11. 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!

    • Support @ 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!

  12. 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?

    • Support @ 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!

  13. 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?

  14. 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!

    • Support @ Minimalist Baker says

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

  15. 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!

    • Support @ 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!

  16. 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?

    • Support @ 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!

    • Support @ 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!

  17. 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!

    • Support @ 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!

  18. 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! :)

    • Support @ 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!

      • Support @ Minimalist Baker says

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