Mini Salted Chocolate Caramel Pretzel Tarts

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Mini Salted Chocolate Caramel Pretzel Tarts

Who doesn’t like chocolate? These are the perfect little treats to make for a friend. Mini Salted Chocolate Caramel Pretzel Tarts are decadent little bites that are perfect for any occasion.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 2 hours 25 minutes
Total Time 2 hours 55 minutes
Servings 2

Ingredients

  • vegan cooking spray (soy-free if necessary)

pretzel crust

  • 1 heaping cup (60g) broken pretzels (gluten-free if necessary)
  • 2 tbsp coconut sugar (or brown sugar)
  • ⅓ cup (40g) oat flour (certified gluten-free if necessary)
  • 3½ tbsp vegan butter (soy-free if necessary)

caramel layer

  • ⅓ cup (60g) chopped pitted medjool dates
  • ⅓ cup (80ml) full-fat coconut milk
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt

chocolate ganache

  • 2 heaping tbsp vegan dark chocolate chips (or chopped vegan chocolate)
  • ¼ cup (60ml) full-fat coconut milk
  • 1 tsp coconut oil, melted
  • flaked sea salt (optional)

Instructions

  • Preheat the oven to 350°F/180°C. Lightly spray two 4½ inch(11cm) tart pans with cooking spray.

To make the crust:

  • Combine the pretzels, sugar, and oat flour in a food processor and process into a coarse flour. Transfer to a large bowl and cut in the butter until it’s a crumbly dough that holds together when squeezed.
  • Divide the dough between the two tart pans and press into the bottom and up the sides. Bake for about 12 minutes, until dark golden brown. Cool completely in the pans on a cooling rack.

To make the caramel:

  • Combine the ingredients in a food processor. Process until smooth. Divide the mixture between the two crusts and refrigerate for 30 minutes.

To make the ganache:

  • Place the chocolate in a heatproof bowl. Bring 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. Stir in the coconut oil. Pour the ganache over the tarts and spread it out evenly. Sprinkle the tops with flaked sea salt, if desired.
  • Refrigerate the tarts until the chocolate is firm, at least 1 to 2 hours. Keep chilled until ready to serve. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
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