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It’s a good sign when the first word out of your mouth after a bite is WOW. This salted caramel chocolate ganache tart is almost too good to be true…but you better believe it! It’s decadent, chocolaty, salty-sweet perfection, and it requires just 7 ingredients!
Not only is it insanely delicious, but it’s gluten-free, vegan, and doesn’t require baking! It would make an amazing centerpiece for a holiday or celebration but is also the perfect cure for those day-to-day chocolate cravings. Let us show you how it’s done!
We didn’t think it could get any better than our Raspberry Chocolate Ganache Tart. But it happened with this slightly modified recipe. It has the same chocolate crust and ganache layers you love but with a date-based salted caramel center. Swoon!
Start by pulsing the crust ingredients (dates, pecans, cocoa powder, and sea salt) in a food processor.
Then press the mixture into a tart pan and let it chill in the freezer while you make the filling and ganache.
The filling also gets made in the food processor. Dates, coconut cream, vanilla, and sea salt combine into a smooth salted caramel paste that’s naturally sweet, rich, and seriously dreamy!
We spread it over the crust and pop the pan back in the freezer.
Lastly, we make the ganache layer by melting chocolate chips and coconut cream.
We pour that over the caramel layer and after one more stint in the freezer, this salted caramel chocolate ganache tart is ready to slice and serve. Prepare to be WOWed!
We hope you LOVE this tart! It’s:
Rich
Chocolaty
Salty
Sweet
Decadent
& Insanely delicious!
It’s perfect for special occasions like birthdays, Easter, Mother’s Day, or the holiday table. Or, just because you want it!
More Recipes for Salted Caramel Lovers
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Slices)
CRUST
- 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted)
- 1 ½ cups raw pecans (if nut-free, you could try using oats, but we haven’t tested it)
- 1/4 cup cacao or cocoa powder (unsweetened)
- 1 pinch sea salt
CARAMEL
- 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted)
- 1/4 cup canned coconut cream (we like Savoy brand)
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
GANACHE
- 1 cup semisweet chocolate chips (vegan-friendly as needed // we like Enjoy Life brand)
- 1/3 cup canned coconut cream (we like Savoy brand)
FOR TOPPING optional
- Flaky sea salt (such as Maldon)
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If using a traditional 9-inch pie pan or an 8 x 8 square pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using an 8- or 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
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Prepare all your dates by placing them in 2 small heat-proof bowls (separated for crust and caramel) and covering with boiling water. Set aside, uncovered, to soften for 10 minutes.
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CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain one bowl of dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
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Transfer crust mixture to your pan and use clean hands to press it evenly across the bottom and up the sides of the pan. Transfer to the freezer to set for 30 minutes.
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CARAMEL: Wipe out your food processor bowl. Drain the remaining dates and place them in the food processor. Add 1/4 cup (60 ml) coconut cream (adjust amount if altering default number of servings), vanilla, and salt, and turn the food processor on. Pause a few times to scrape down the sides of the food processor, and continue processing until the mixture is lightened in color and very thick and smooth. Remove the crust from the freezer and add the caramel filling to the crust. Spread into an even layer and return to the freezer to set while you prepare the ganache.
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GANACHE: Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl along with 1/3 cup (80 ml) of coconut cream (adjust amount if altering default number of servings). Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon until fully melted and silky (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
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Remove the tart from the freezer and pour chocolate ganache over the top of the caramel layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 1 hour, or as long as overnight.
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Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan or 8 x 8-inch baking dish, simply lift tart out of the dish and slice to serve. Option to decorate the top with an extra dusting of cocoa and/or flaky sea salt such as Maldon.
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Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days.
*Nutrition information is a rough estimate calculated without optional flaky salt.
Serving: 1 slice Calories: 356 Carbohydrates: 57.8 g Protein: 3.5 g Fat: 16.6 g Saturated Fat: 5.5 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 7.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 107 mg Potassium: 556 mg Fiber: 6.9 g Sugar: 48.7 g Vitamin A: 97 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 1.6 mg
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