clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
caramel chocolate pretzel pie

Caramel Chocolate Pretzel Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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


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.




  • 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


  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
Recipe Card powered byTasty Recipes