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Coconut Caramel Tart (Gluten Free/Vegan/No Refined Sugar)

We made this indulgent tart for my sister's 25th birthday and it was a success. Each bite is rich and creamy and will make you want to go back for seconds.

Serves: 12 slices

Prep time: 30 minutes

Chill time: 8 hours or overnight preferably


Base layer:

  • 2 cups of gluten free rolled oats

  • ½ a cup of cashews

  • ½ a cup of walnuts

  • 3 tablespoons of melted coconut oil

  • 1 teaspoon of maple syrup

  • 1 tablespoon of chia seeds

Coconut caramel filling:

  • 250 grams of pitted dates

  • 3 tablespoons of coconut cream (see notes)

  • ½ a teaspoon of salt

  • 1 tablespoon of melted coconut oil

  • ¼ of a teaspoon of vanilla extract

Chocolate topping:

  • 3 tablespoons of melted coconut oil

  • 3 tablespoons of coconut cream (see notes)

  • 2 tablespoons of cocoa

  • 1 tablespoon of maple syrup

  • 1 teaspoon of vanilla extract


  1. Soak the dates and cashews in hot water for 10 minutes, then drain.

  2. Blend your base ingredients in a food processor, until the dates have broken down and the mixture is well combined. The consistency should be crumbly but should be able to stick together.

  3. Line a springform tin with parchment paper (we used an 8 inch tin)

  4. Press the mixture in the baking pan to form the base layer and place in the freezer whilst you make the coconut caramel layer.

  5. Add all of the coconut caramel filling to the food processor. Blend for about 3 minutes until your filling is smooth and silky.

  6. Pour your filling over your base and place in the freezer whilst your make the chocolate layer.

  7. Melt your coconut oil in a small saucepan on a low heat.

  8. Add the remaining chocolate topping ingredients to the pot and mix until fully combined.

  9. Pour your chocolate over your caramel layer. Cover your springform tin and place in the freezer for at least 8 hours, overnight is best.

  10. Take out your tart an hour before serving. Cut up into 12 slices and enjoy!


  • Do not shake your can of coconut cream as you want to use the thick layer of cream at the top when you first open the can. Scoop out the cream trying to avoid the water. If your coconut cream is runny when you first open it, place it in the fridge for about an hour for it to harden up. We used the Asia Specialities coconut cream from Aldi.

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