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5 from 1 vote

Vegan Caramel Tart with a Cookie Dough Base

Vegan Caramel Tart made with no gluten, no refined sugar and no dates! The tart base is cookie dough studded with chocolate chips and the tart is topped with an easy chocolate ganache, pretzels and flaky salt!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8


Cookie Dough Base

  • 1 cup (120g) rolled oats, gluten-free if needed
  • 1 heaped cup (~250g) chickpeas or butter beans, cooked (or whatever amount you can get from a 400g can of chickpeas)
  • ¾ cup (190g) nut or seed butter
  • ½ cup (120g) refined or unrefined coconut oil*, softened
  • ½ cup (80g) CSR rapadura sugar
  • 1 tbsp vanilla extract
  • Generous pinch of any good quality salt
  • dairy free milk, such as almond, soy or coconut, or water if needed
  • 2 cups (200g) roughly chopped vegan chocolate or chocolate chips


  • 2 cups (320g) CSR rapadura sugar
  • 1 cup (240g) canned coconut cream**
  • 1 cup (240g) refined or unrefined coconut oil*
  • ¼ cup (55g) vegan butter, or a generous pinch of any good-quality salt


  • 3 cups (300g) roughly chopped vegan chocolate or chocolate chips
  • ½ cup (120g) canned coconut cream**
  • Pretzels and flaked salt, if desired


  • Line a 25 cm (10-inch) loose-bottom or spring-form cake tin with baking paper.
  • To make the base: Add the rolled oats to a food processor and process for 3 minutes or until it forms fine crumbs. Add the chickpeas/butter beans, nut/seed butter, sugar, oil, vanilla, and salt and process until it forms a paste. If the mixture is dry, add a little milk or water then process until it forms a fudgy consistency. Remove the blade from the food processor and mix in the chocolate until evenly distributed.
  • Scoop the cookie dough into the cake tin. Use a spatula to press the mixture against the bottom and sides of the tin, allowing the crust to be 1.5 cm (½-inch) thick. If desired, use wet hands to smooth the surface
  • To make the caramel: Add the sugar and coconut cream to a medium-size pot. Bring to a simmer over medium heat for 10-15 minutes or until thickened. Remove the pot from the heat and add the coconut oil and butter to the caramel. Mix until all ingredients are combined and emulsified.***
  • Allow the caramel to cool slightly. Pour the caramel into the cookie dough crust and place it in the fridge for around 2 hours or until fully set.
  • To make the topping: Add the chocolate and coconut cream to a medium-size pot. Over low heat, mix the ingredients until they are fully melted and combined. Pour the chocolate over the set caramel filling. Top with pretzels and flaky salt if desired. Place the tart in the fridge for 30 minutes or until set. When the chocolate is firm, serve as desired.
  • The tart can be stored in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to one month.


*Use refined coconut oil if you don't want a coconut taste. If you don't mind the taste of coconut, use unrefined coconut oil.
**Purchase a coconut cream which has no emulsifiers in it. Only use the thick part of the coconut cream which has floated to the top of the can. If you are unable to find a coconut cream without emulsifiers, your caramel may not set or you may need to simmer the caramel for longer.
***If your caramel has separated or is not emulsifying, add a dollop of nut/seed butter and use a stick blender to emulsify the mixture.
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