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For the chocolate almond crust: 

  • 1 C almonds, ground (how finely you process the almonds will determine the texture of the crust) 
  • 1 C almond flour 
  • ¼ C cacao powder 
  • 1 ¾ oz Lily’s Dark Chocolate Baking Chips or other non-dairy, sugar-free chocolate, coarsely chopped 
  • ¼ C maple syrup 
  • ¼ C melted coconut oil 

For the salted caramel layer: 

  • 1 to 1-½ cups vegan salted caramel sauce (see separate recipe), enough to form a generous layer on the bottom of the chocolate almond crust.   

For the vegan chocolate ganache: 

  • 8 ¾ oz Lily’s Dark Chocolate Baking Chips or other non-dairy, sugar-free chocolate chips, coarsely chopped 
  • 3⁄8 C vegan salted caramel sauce (See separate recipe) 
  • 1 C coconut cream (See note below) 
  • 1⁄8 C cacao powder 
  • pinch of sea salt 


For the almond + chocolate crust: 

  1. Place a 9-inch loose base tart pan nearby. 
  2. In a large bowl, mix all the crust ingredients until you get a homogeneous mixture that holds together well when pressed. It shouldn’t be too sticky. If the crust mixture feels too sticky/wet, add more almond flour. If it’s too crumbly, add more coconut oil or maple syrup. 
  3. Press the crust mixture into the loose base tart pan to form an even layer on the bottom and up the sides. 
  4. Refrigerate for at least 1 hour or until firmed up. 
  5. Gently remove the tart shell from the pan by lifting the loose base. You may need to gently warm the sides with your hands to help loosen the tart shell. 

For the salted caramel layer: 

  1. Spread the vegan salted caramel sauce into an even layer on the bottom of the tart shell. 
  2. Refrigerate until needed. 

For the vegan chocolate ganache: 

  1. Combine all vegan chocolate ganache ingredients in a saucepan and heat them on medium-low heat until the chocolate has melted and the mixture is smooth and glossy. Allow to cool slightly (until warm). 
  2. Pour the ganache over the salted caramel layer and smooth out the top.  
  3. Refrigerate for at least 4 hours or (preferably) overnight so that the ganache has time to set. 


  1. Remove the tart from the fridge and sprinkle the top with sea salt.  
  2. May be served straight out of the fridge or at room temperature (remove from the refrigerator 5 to 10 minutes before serving). 


The vegan salted caramel chocolate tart keeps well in a closed container or covered in cling wrap in the fridge for about 1 week. 


You can get coconut cream by putting coconut milk into the back of the fridge overnight. (Don’t shake it!) The coconut milk will separate into coconut cream (needed in this recipe) and coconut water. 


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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