vegan chocolate tart macadamia salted caramel

Vegan Macadamia Chocolate Tart with Salted Caramel

I am by no means a vegan orΒ  extreme when it comes to my diet but this recipe really is delicious and trust me – you’d never know the tart was dairy, gluten and refined sugar free. I must admit however, that the salted caramel sauce is naughty as all hell! It is NOT vegan whatsoever. But hey – life is all about balance right? πŸ˜‰ Either way, this vegan macadamia chocolate tart with salted caramel is an easy and beautiful dessert to prepare, no baking required. Yep, you guessed it…it’s one of those avocado and date jobbies. Super good, and well worth a try!Β This dessert can also freeze really well so it’s a great thing to make ahead and always have handy to wow your guests.



For the base:vegan chocolate tart macadamia salted caramel

1 1/2 cups pitted dates

2 cups shredded coconut

1 handful macadamia nuts, toasted and finely chopped

For the filling:

2 cups pitted dates

3 medium avocados, ripe and ready. Skin and pip removed (obviously)

1/2 cup raw cacao powder or cocoa

1/4 cup good quality coconut oil, melted

2 – 5 T maple Syrup, depending on taste

1/4 tsp fine salt

4 T coconut cream (the thick stuff when your coconut milk separates)

For the salted caramel sauce:

1 cup white sugar

6 T butter (approx. 90g) at room temp

1/2 cup heavy cream

1 tsp fine salt

Flaked sea salt for serving

2 handfuls toasted macadamia nuts, roughly chopped


vegan chocolate tart macadamia salted caramel


  • Start off by soaking the dates in hot water (in separate bowls) for about 20 mins. This will help to soften them and add some extra moisture
  • In a food processor, combine the dates (drained and excess moisture squeezed out), shredded coconut and chopped macadamia until blended well and the mixture starts to form a ball – CHEF’S NOTE: If the mixture isn’t coming together enough, add a tablespoon of melted coconut oil to help it bind
  • Line your tart tin with cling film or baking paper so it’s easy to remove later, otherwise the tart will stick
  • Press the base mixture evenly into the tart tin, including the sides. Refrigerate while you make the filling
  • Again, using the food processor, combine all the ingredients for the filling – remember to drain and squeeze out the dates beforehand and blend until smooth.
  • Taste and adjust the sweetness to how you like it. I find adding a little more coconut cream and/or maple syrup helps to mask the avocado taste. Use your own judgement here.
  • The mixture should be dark and rich in colour, smooth and glossy and down right delicious!
  • Pour the mixture into your prepared crust, chuck it back in the fridge (gently) and allow to set for a couple of hours

In the meantime, make your caramel sauce…

  • In small, heavy based sauce pan, gently heat the white sugar on it’s own over medium heat
  • Keep swirling the pot gently and you’ll see the sugar will start to melt and turn perfectly golden in colour
  • Do not let this sit. It needs to keep moving otherwise it will burn, so keep swirling and watch the sugar become deeper in colour
  • Once all the sugar has melted add your pieces of butter, a little at a time
  • Mix well. I find a whisk works the best, or a rubber spatula
  • Be careful as it will bubble and splatter a little due to the temperature difference and moisture in the butter
  • Once all the butter has been combined, add the cream and whisk again
  • You will get a beautiful, thick glossy sauce, deliciously golden brown in colour
  • Turn off the heat and add the salt
  • Allow to cool and pour into a jar for later
  • To serve the tart, sprinkle with the extra macadamia nuts, a pinch of flaked salt crystals and a generous pouring of the caramel sauce – winner!

Of course, the caramel sauce is totally optional so if you are vegan or don’t want the naughty stuff then leave it out or replace with an alternative of your choice. Happy Baking!!

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