Caramel Chocolate Pretzel Tart

You’ll love this caramel chocolate pretzel tart! Made with vegan caramel and a pretzel pie crust, it’s the perfect combination of salty and sweet.

Oooh guys! You’re going to love this one – that is – if you love gooey chocolate tarts with a layer of peanut buttery caramel on the inside. Sooo if that doesn’t sound good to you, are you sure you’re in the right place!? Ha!

It’s no secret that I’m a big fan of the salty and sweet combo. This chocolate pie has a pretzel crust to really get that saltiness we love. The middle layer contains a smooth, creamy vegan caramel filling that also happens to be my newest obsession. I’ve always loved salted caramel, but this one has healthy ingredients for a little less guilt with this dessert!

Since you already know I’m moving, you can guess that I’m living in a bit of chaos. WE ARE MOVING TOMORROW! Possession is at noon tomorrow and from there we get to start moving our entire life over to a different house! I’m excited, sad and nervous all at once. Let’s just say I’m going to need a caramel chocolate pretzel tart in the freezer for safekeeping…!

Is this a healthy caramel chocolate pretzel tart?

As far as desserts go, this one is not so bad. The crust contains:

• pretzels
• graham crackers
• chocolate chips
• dates
• maple syrup
• coconut oil
• peanut butter

So there are a couple of naughty ingredients in this list, but overall pretty good. The filling consists of the vegan caramel I mentioned earlier, which is made from peanut butter, coconut oil and maple syrup. Simple, real ingredients. As for the topping, it’s just coconut milk and chocolate. Again, simple!

The tart is vegan, but it is not gluten or grain-free. I’ll let you be the judge on whether you consider this a healthy dessert option for you!

How do you make this dessert?

Start with the crust! Using a food processor, pulse the dates with the coconut oil until they begin to form a sticky dough, or a bit of a ball. Next, add the remaining ingredients, except for the melted chocolate. Pulse together until combined, then add in the melted chocolate chips and pulse until the mixture sticks together when you pinch it.

Smooth the crust ingredients out into a 9″ tart pan, pressing it down with the back of a spoon until the entire tart pan is covered. Press things down as firmly as possible, ensuring that you leave a 1″ rim around the edges of the pan for the filling.

Place the crust in the freezer for 10 minutes while you prepare the vegan caramel.

In a mixing bowl, whisk together the peanut butter, melted coconut oil and maple syrup until smooth and creamy.

Remove the tart pan from the freezer, and empty the caramel over the crust, spreading it out evenly over the pan. Place the pan back into the freezer while you prepare the topping.

Add the chocolate chips to a heatproof mixing bowl, and in a saucepan on the stove, heat the coconut milk until just before boiling, when it starts to steam. Pour the coconut milk over the chocolate chips in the mixing bowl and allow the mixture to sit for 30 seconds before stirring until smooth and thick.

Remove the tart pan from the freezer and pour the chocolate mixture all over the top of the vegan caramel. Place the pan back into the fridge or freezer to set, for about 30 minutes.

After the chocolate is set, you can decorate this caramel chocolate pretzel tart with crushed up pretzels, peanuts and chocolate chips (or whatever else you’d like).

Do you store this tart in the fridge?

I like to keep this tart in the fridge, to ensure everything stays nice and firm. You can absolutely serve it at room temperature, but I wouldn’t leave it out for much longer than a couple hours before placing it back in the fridge. It will soften up outside of the fridge.

You can also store this tart in the freezer! It’ll be a little harder to cut, but if its already cut, it’s a great place to keep the pieces.

What does this caramel chocolate pretzel tart taste like?

This tart is SO good. When you take a bite into this tart, you’ll notice the crunchy, salty crust, followed by a smooth, thick caramel filling with a slight peanut butter flavor, and a rich, chocolate ganache topping. If that sounds good to you, you’ll love this dessert!

Oh – have I also mentioned this is a no-bake dessert? Perfect for these hot summer days! Whether you’re also moving or not, you’ll need to try this tasty treat soon!

Some of my other favorite summer tarts and pies from the blog:

• no-bake chocolate cherry tart
• gluten-free chocolate tart
• strawberry lemon curd tart
• giant peanut butter cup

Caramel Chocolate Pretzel Tart

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5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 1 tart 1x
• Diet: Vegan

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Description

You’ll love this caramel chocolate pretzel tart! Made with vegan caramel and a pretzel pie crust, it’s the perfect combination of salty and sweet.

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Ingredients

Scale 1x2x3x

Crust

• 6 Medjool dates, pitted
• 1/2 cup coconut oil, melted
• 4 cups whole pretzels
• 1/4 cup pure maple syrup
• 1/2 cup crushed graham crackers
• 1/4 cup natural peanut butter
• 1/3 cup chocolate chips, melted

Vegan Caramel Filling

• 1 cup natural smooth peanut butter
• 1/4 cup coconut oil, melted
• 1/3 cup pure maple syrup

Chocolate Topping

• 1 cup full-fat coconut milk
• 1 cup semi-sweet chocolate chips
• optional: chopped peanuts, crushed pretzels for topping

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Instructions

1. Lightly spray the inside of a 9″ tart pan with non-stick spray. Using a food processor, pulse the dates with the coconut oil until they begin to form a sticky dough, or a bit of a ball. Next, add the remaining ingredients, except for the melted chocolate. Pulse together until combined, then add in the melted chocolate and pulse until the mixture sticks together when you pinch it. Spread the crust out into the bottom of the pan, using the back of a spoon to press things down firmly and evenly, creating a 1″ rim around the edges. Place the tart pan in the freezer while you create the filling, for about 10 minutes.
2. In a mixing bowl, whisk together the peanut butter, melted coconut oil and maple syrup until smooth. Remove the tart pan from the freezer, and empty the caramel over the crust, spreading it out evenly over the pan. Place the pan back into the freezer while you prepare the topping.
3. Pour the chocolate chips into a heatproof mixing bowl. In a saucepan on the stove over medium-high heat, warm the coconut milk until just before boiling, when it starts to steam. Pour the coconut milk over the chocolate chips in the mixing bowl and allow the mixture to sit for 30 seconds before stirring until smooth and thick.
4. Remove the tart pan from the freezer and pour the chocolate mixture all over the top of the vegan caramel. Place the pan back into the fridge or freezer to set, for about 30 minutes. Top with crushed peanuts and pretzels, if desired. 
5. Serve from cold, or remove the tart for 30 minutes or so before serving for a softer dessert. The dessert will begin to get too soft after a couple of hours at room temperature.

Leftover dessert can be stored in the fridge or freezer. In the fridge, for up to one week, and in the freezer for up to 2 months. 

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: desserts
• Method: no bake
• Cuisine: american

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