Vegan No-Bake Chocolate Caramel Tarts

Vegan No-Bake Chocolate Caramel Tarts Recipe

By Loving It Vegan

🔪Prep Time: 30 mins


For the Crusts:

24 Oreos

1/4 cup (56g) Vegan Butter/Margarine

For the Caramel Centers:

1.5 cups (150g) Sugar

1/2 cup (120ml) Water

1/2 cup (120ml) Coconut Cream

1/2 tsp Vanilla

For the Chocolate Ganache Topping:

7oz (200g) Vegan Dark Chocolate

1/2 cup (120ml) Coconut Cream

For Decoration:

Dried Coconut


1Crush the oreos into fine crumbles either in a food processor or by placing them into a ziplock bag and rolling over them repeatedly with a rolling pin.

2Melt the vegan butter and pour over the crushed oreos and mix in.

3Spray a muffin tin with non-stick spray and cut strips of parchment paper and press down into each muffin partition. The non-stick spay will help the strips of parchment paper to stick.

4Spoon out equal amounts of oreo crumbles on top and press down with your fingers, carefully working it up the sides. Place into the freezer to set for 2 hours.

5When the 2 hours is almost up, prepare your caramel.

6Add sugar and water to a pot. Turn on the heat and leave it to boil – do not stir. Boil it until the color changes to a deep amber (about 10 minutes). The color will start to change and will quickly cycle through the color stages, lightest amber, medium amber and then a deep amber, remove it immediately when it reaches this stage as seconds later it will be burnt.

7As soon as you take it off the heat add in the coconut cream and vanilla and stir in vigorously. Be very careful as it rapidly foams up up as soon as you add in the coconut cream. Make sure you are stirring with a long wooden spoon so won’t get burnt.

8Divide the caramel mixture between the tarts. Freeze for 1 hour to set.

9When the caramel has set (it doesn’t set all the way it is still gooey), then it’s time to prepare your chocolate ganache topping.

10Break the chocolate into pieces and add to bowl. Heat the coconut cream to a simmer and then pour it over the chocolate. Leave it for a minute to give the chocolate a chance to melt and then whisk it up with a hand whisk into a thick chocolate sauce.

11Pour this over the top of the caramel and place into the fridge to set for 1 hour before serving.

12Sprinkle dried coconut over the top to decorate.

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