SERVES 2
PREP TIME: 10 minutes
ACTIVE TIME: 20 minutes INACTIVE TIME: 2
hours + 25 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
1. Preheat the oven to 350°F. Lightly spray two 4½-inch tart pans with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Mini Salted Chocolate Caramel Pretzel Tarts
