Chocolate Salted Caramel Tart ~ Gluten Free, Dairy Free, No bake!

Chocolate Salted Caramel Tart ~ Gluten Free, Dairy Free, No bake!

This chocolate, salted Coconut Caramel Tart is some gooey caramel Magic!

A chocolaty sweet pecan and almond crust, gooey salted caramel center and a bittersweet dark chocolate ganache, all garnished with salted crystals. Chocolaty, rich and sweet, I fell in love with it from the first bite. You get to experience the sweet, the salty, and the bitter in the same bite! because the lovely salt crystals don’t melt immediately and let your taste buds experience everything together!

I served this tart for thanksgiving instead of a pie, it was a hit and it was much easier to make than a pie! Win win! 

~ Tarts are thought to have either come from a tradition of layering food or a product of medieval pie making. Around the Renaissance Period they were viewed as high-cuisine and were popular with the nobility. ~


The combination between sweet and salty is one of my favorites and I’ve used this salted coconut caramel recipe in many of my other recipes, like these:

Salted Coconut Caramel Chocolat Pots De Creme

Dairy Free Paleo Coconut Caramel Macchiato 

Blood Orange and Coconut Caramel Crepes with Cacao Nibs

Chocolate Hazelnut Pancakes with Vanilla Bean Salted Coconut Caramel!



Chocolate Salted Caramel Tart ~ Gluten Free, Dairy Free

Chocolate Salted Caramel Tart ~ Gluten Free, Dairy Free


  • For the Caramel
  • 1 (14 oz) can full-fat, (not light) coconut milk (I like the native forest brand)
  • 1/2 cup coconut palm sugar
  • 2 Tbsp maple syrup
  • 1-2 vanilla beans scraped of their delicious caviar! or 1 tbsp vanilla extract/flavoring
  • 1/2 teaspoon fleur de sel salt (A French salt perfect for caramel!)
  • For the Crust
  • 1 cup raw pecans
  • ½ cup almond flour
  • ⅔ cup maple sugar or coconut sugar
  • ¼ cup raw cacao powder
  • 7 tbsp coconut oil
  • 1 tsp vanilla extract
  • pinch of fine sea salt
  • For the Chocolate Topping
  • 10 ounces dairy free dark chocolate chips
  • 2/3 cup of almond milk


  • For the Caramel
  • 1) First we make the caramel!
  • 2) Cut the vanilla beans top to bottom and with a knife scrape the caviar from the beans. (Dont! throw out the beans you can put them in organic sugar to make vanilla sugar or gather them until you have a bunch and add them to gluten free vodka to make vanilla extract!)
  • 3) Combine the coconut milk, maple syrup, Vanilla bean caviar or vanilla flavoring, and coconut palm sugar in a medium saucepan on the stove top over medium-high heat. Whisk until coconut sugar starts dissolving.
  • 4) Bring just to a boil, than so it doesn’t boil over turn the heat down to medium and simmer until thickened about 15~20 minutes, whisking frequently so it doesn’t burn.
  • When done it should be medium to dark amber in color, and reduced to about 1 Cup.
  • 5) Set aside to cool.
  • For the Crust and Assembly
  • 1) To make the crust Pulse the pecans in a food processor until they start to look like nut meal.
  • 2) In a small sauce pan on the stove top add the coconut oil, vanilla extract and coconut sugar. Warm on medium low until coconut sugar has started to dissolve and coconut oil is melted.
  • 3) Once the sugar has mostly dissolved and oil has melted, take off the heat and add in the cacao powder, stir to combine them.
  • 4) Now add the chocolate mixture, the pinch of salt and the almond flour to the food processor and pulse to combine completely.
  • 5) Press the crust mixture into the bottom of a 9-inch tart or pie pan and up the sides as much as possible.
  • 6) Now pour all the caramel into the bottom of the pan, leaving about an 1/2 inch bit of crust around the outsides peaking out (this leaves space for the chocolate topping).
  • 7) Place the tart in the freezer for about 5 minutes, until caramel is hard.
  • 8) While the tart is in the freezer, place the chocolate chips in a glass bowl and set aside. Heat the almond milk for the chocolate topping until it starts to simmer. Then pour it on top of the chocolate chips and let them sit in there almond milk hot tub until they start to melt, about 5 mins.
  • 9) Then mix the melted chocolate and milk together with a spatula and set aside.
  • 10) When the caramel is hard, take the tart out of the freezer and pour the chocolate ganache over the top of the tart, make sure to cover all the caramel and smoothing the chocolate out to the sides of the tart.
  • 11) Sprinkle with a pinch of coarse sea salt and then place in the fridge for about 10 minutes, until chocolate is set and has hardened.
  • 12) Store in fridge and when your ready to eat it, remove from the refrigerator for 10-15 minutes before to let it soften a bit, then run a knife under hot water for a few minutes, wipe dry and then slice and serve!
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