These no-bake chocolate caramel tarts combine a chocolate, walnut and coconut crust with a smooth, sweet caramel filling for a decadent yet simple treat.
These mini tarts are delightfully rich and surprisingly straightforward. They require minimal ingredients and no baking—only a food processor and a few minutes of hands-on time. If you prefer bars, the same flavors work beautifully in no-bake chocolate caramel bars.
The recipe is vegan, gluten-free, oil-free, and contains no refined sugar, with sweetness coming naturally from dates.
If you want a different filling, consider an aquafaba or pumpkin chocolate mousse, or a peanut butter mousse as tasty alternatives.
For other no-bake options, try pecan pie or pumpkin pie tart variations for seasonal twists.
Ingredient Notes
This recipe uses only six main ingredients. Here’s a quick guide:
- Walnuts. Use raw, unsalted walnuts. Pecans or cashews can be substituted.
- Cocoa powder. Regular cocoa or raw cacao powder both work.
- Coconut. Use unsweetened medium- or fine-shredded coconut (sometimes labeled desiccated coconut).
- Dates. Dates provide sweetness in both crust and caramel. Medjool or softer varieties work best; pitted dates save time.
- Almond butter. Natural almond or peanut butter are both suitable choices.
- Full-fat coconut milk or cream. Use a thick, creamy coconut milk or coconut cream for the caramel; this helps produce a firmer, creamier texture. The recipe requires a small amount.
See the recipe card below for exact measurements and the complete ingredient list.
Step-by-Step Instructions
Step 1: Start by soaking the dates for the caramel. Place pitted dates in a bowl, cover with hot water and soak for about 20–30 minutes to soften.
Step 2: Make the chocolate crust. Add walnuts and shredded coconut to a food processor and pulse until they form a coarse, flaky texture. Add the dates and cocoa powder, then process until a thick, crumbly dough forms.
Quick Tip: Wipe the food processor bowl before making the caramel to avoid cross-flavoring.
Step 3: Prepare a mini muffin tin and parchment strips. Cut thin strips of parchment to lay across each cup—this makes removing the tarts easy once frozen.
Divide the chocolate-coconut dough into 12 equal portions. Press each portion into a muffin cup, flattening to the edges. Press a thumb into the center of each to create a well for the caramel.
Step 4: Make the caramel filling. Drain the soaked dates and add them to a clean food processor with the almond butter, a generous pinch of sea salt, and the coconut milk or cream. Process until completely smooth and creamy, stopping to scrape down the bowl as needed. The texture should be thick, like a dip.
Step 5: Spoon the caramel into each tart shell, dividing it evenly among the 12 cups. Finish with a generous sprinkle of shredded coconut on top.
Place the filled tin in the freezer for about 30 minutes to set. To remove, hold the overhanging parchment and gently wiggle each tart until it releases. Serve chilled or let sit a few minutes at room temperature before enjoying.
More No-Bake Desserts
- Peanut Butter Blondies
- No-Bake Almond Joy Bars
- No-Bake Vegan Pumpkin Fudge
- Vegan No-Bake Oatmeal Chocolate Bars
- Vegan No-Bake Peanut Butter Bars
No-Bake Chocolate Caramel Tarts
Ingredients
For the Chocolate Crust
- 1 cup packed, soft pitted dates (about 220 g)
- 1/2 cup chopped walnuts (about 75 g)
- 1/2 cup unsweetened shredded coconut (about 50 g)
- 2 tbsp cocoa powder (about 14 g)
For the Caramel Filling
- 1/2 cup packed, pitted dates (about 115 g)
- 3 tbsp natural almond or peanut butter (about 45 g)
- 2 tbsp full-fat coconut milk or coconut cream
- Generous pinch sea salt
Instructions
- Soak the dates for the caramel in hot water for 20–30 minutes.
- Make the crust: pulse coconut and walnuts in a food processor until coarse. Add the dates and cocoa and process into a thick, crumbly dough.
- Line a mini muffin tin with thin parchment strips if desired. Divide the dough into 12 portions, press into cups and create a small well in each.
- Make the caramel: drain the soaked dates and process with almond butter, sea salt and coconut milk until smooth and creamy.
- Divide the caramel among the tart shells, sprinkle with shredded coconut, and freeze for 30 minutes to set.
- Remove from the tin using the parchment strips and serve chilled or slightly softened.
Notes
Nutrition
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