If you love the mix of chocolate and salted caramel, this tart is going to be your new favorite. It has a rich chocolate crust, a soft caramel layer, and a smooth chocolate topping.

The best part is that it’s completely dairy free. I use coconut cream and vegan butter to get that creamy texture, so you don’t miss anything at all.

Finding desserts that taste this good without dairy isn’t always easy, so I’m really happy with how this one turned out. It tastes just like a bakery treat.

Each layer comes together on its own, and once they chill in the fridge, they set into something firm and sliceable. It looks fancy but it’s actually simple to put together.

A little flaky sea salt on top brings everything together and balances out the sweetness. Trust me, it makes a big difference.

Why This Recipe Is a Keeper

Rich Chocolate Flavor – Every bite is packed with deep, dark chocolate that tastes fancy but is completely dairy free.

Sweet and Salty Balance – The salted caramel layer mixes gooey sweetness with a hint of salt for the perfect combo.

Silky Smooth Texture – The ganache sets into a soft, creamy layer that melts in your mouth like a dream.

Crunchy Cookie Crust – The chocolate cookie base adds a satisfying crunch under all that smooth filling.

Here’s What You’ll Need

For The Chocolate Crust

1 1/2 cups Dairy-Free Chocolate Cookie Crumbs
5 tbsp Melted Vegan Butter

For The Salted Caramel

3/4 cup Packed Dark Brown Sugar
1/2 cup Full-Fat Coconut Cream
1/4 cup Vegan Butter
1 tsp Vanilla Extract
1/2 tsp Flaky Sea Salt

For The Chocolate Ganache

8 oz Dairy-Free Dark Chocolate
3/4 cup Full-Fat Coconut Cream
1/2 tsp Vanilla Extract
1/4 tsp Flaky Sea Salt

How to Make It

Step 1

Preheat the oven to 350 degrees F. Mix the chocolate cookie crumbs with the melted vegan butter, then firmly press the mixture across the bottom and sides of a 9-inch tart pan.

Step 2

Bake the crust for 9 minutes. Set it aside to cool completely while preparing the caramel.

Step 3

Combine the brown sugar, coconut cream, and vegan butter in a saucepan. Bring to a gentle boil over medium heat, stirring regularly, then cook for 5 minutes until glossy and slightly thickened.

Step 4

Remove the caramel from the heat and stir in the vanilla and sea salt. Cool for 10 minutes, pour it into the crust, and refrigerate for 45 minutes.

Step 5

Place the dark chocolate in a heatproof bowl. Heat the coconut cream until steaming, pour it over the chocolate, and leave it undisturbed for 3 minutes.

Step 6

Stir the ganache until smooth, then mix in the vanilla. Pour it over the chilled caramel and spread it into an even layer.

Step 7

Sprinkle the tart with flaky sea salt and refrigerate for at least 2 hours, or until firm. Let it stand at room temperature for 10 minutes before serving.

Recipe Tips

Press the Crust Firmly and Evenly

When you press the cookie crumb mixture into the pan, use the bottom of a flat measuring cup or a glass to pack it down really tight.

A loosely packed crust will crumble and fall apart when you slice into the tart. From my experience, spending an extra minute here makes the difference between clean slices and a messy plate.

Pay special attention to where the bottom meets the sides, since that corner tends to stay thick and loose if you don’t push it in properly.

Use Full-Fat Coconut Cream, Not Coconut Milk

Both the caramel and the ganache need full-fat coconut cream to set up right. The thick, rich fat is what gives you that creamy texture and helps everything firm up in the fridge.

If you use light coconut milk or the watery kind, your caramel will stay runny and your ganache won’t set into a smooth, sliceable layer.

My favorite trick here is to chill the can overnight and scoop out the thick cream from the top, leaving the watery liquid behind.

Watch the Caramel Closely While It Cooks

Once the sugar, coconut cream, and butter come to a gentle boil, keep stirring regularly so the bottom doesn’t scorch and turn bitter.

You’ll know it’s ready when it looks glossy and coats the back of your spoon with a slightly thickened layer. This usually takes the full 5 minutes, so don’t rush it.

I’ve found that pulling it off too early leaves the caramel too thin to hold its shape once the ganache goes on top.