Mini Salted Chocolate Caramel Pretzel Tarts

Mini Salted Chocolate Caramel Pretzel Tarts Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


Vegan cooking spray (soy-free if necessary)

pretzel crust

1 heaping cup broken pretzels (gluten-free if necessary)

2 tablespoons coconut sugar (or brown sugar)

⅓ cup oat flour (certified gluten-free if necessary)

3½ tablespoons vegan butter (soy-free if necessary)

caramel layer

⅓ cup chopped pitted Medjool dates

⅓ cup full-fat coconut milk

1 tablespoon maple syrup

½ teaspoon vanilla extract

¼ teaspoon salt

chocolate ganache

2 heaping tablespoons vegan dark chocolate chips (or chopped vegan chocolate)

¼ cup full-fat coconut milk

1 teaspoon coconut oil, melted

Flaked sea salt, optional


1Preheat the oven to 350°F. Lightly spray two 4½-inch tart pans with cooking spray.

2To make the crust : Combine the pretzels, sugar, and oat flour in a food processor and process into a coarse flour.

3Transfer to a large bowl and cut in the butter until it’s a crumbly dough that holds together when squeezed.

4Divide the dough between the two tart pans and press into the bottom and up the sides.

5Bake for about 12 minutes, until dark golden brown. Cool completely in the pans on a cooling rack.

6To make the caramel : Combine the ingredients in a food processor. Process until smooth.

7Divide the mixture between the two crusts and refrigerate for 30 minutes.

8To make the ganache : Place the chocolate in a heatproof bowl.

9Bring the coconut milk to a boil over medium heat, then immediately remove from the heat and pour over the chocolate. Let it rest for a few minutes before gently stirring until smooth.

10Stir in the coconut oil. Pour the ganache over the tarts and spread it out evenly. Sprinkle the tops with flaked sea salt, if desired.

11Refrigerate the tarts until the chocolate is firm, at least 1 to 2 hours. Keep chilled until ready to serve.

12Leftovers will keep in airtight containers in the fridge for 2 to 3 days.

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