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Salted Caramel Snickers Tart [Vegan]

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This tart has three layers of delicious flavors that meld into a gourmet version of a Snickers bar – it's a mouthful of pure decadence. The salty peanut crust is topped with a thick gooey salted caramel that's been studded with peanuts and then topped with a creamy peanutty chocolate layer on top.

Salted Caramel Snickers Tart [Vegan]



Cook Time



For the Crust:

  • 3/4 cup unsalted roasted peanuts
  • 1 cup white spelt flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • 3 tablespoons coconut oil, cold
  • 2-3 tablespoons ice cold water

For the Filling:

  • 1/2 cup  cashews, boiled in water for 20 minutes or soaked overnight, drained
  • 3/4 cup dates, soaked in boiling water for 10 minutes, drained
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon unsalted peanut butter
  • 1 teaspoon salt
  • Boiling water
  • 1/2 cup unsalted roasted peanuts

For the Topping:

  • 2 tablespoons unsalted peanut butter
  • 1/4 cup coconut oil
  • 4 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350°F and line and grease an 8-inch tart tin with coconut oil.
  2. Begin the crust by placing the peanuts, spelt flour, coconut sugar, and salt into a food processor and blend them to form a meal. It should look a little like coarse flour. Add in the coconut oil and process to combine.
  3. Begin by adding 2 tablespoons of cold water while the food processor is running and let that combine into the dough. Add more if needed. You are looking for a dough that can stick together and hold its shape when you press it with your fingers. Using your fingers, evenly press the dough into the lined tart tin.
  4. Prick it all over with a fork to stop air bubbles from forming and bake in the oven for 16-18 minutes. It should be lightly golden and smell like toasted peanuts.
  5. Leave it to cool slightly while you make the filling. For the filling, add the soaked cashews, dates, vanilla, peanut butter, and salt to a food processor.
  6. Blend them to form a thick paste. You will need to add boiling water to the paste while it blends to help thin it a bit. The amount of water you add will depend on how soft your dates were to begin with.
  7. Add 1 tablespoon at a time until the caramel is thick, creamy and can hold its shape. Pulse in the peanuts to combine.
  8. Evenly spread this onto the crust and place it in the refrigerator while you make the chocolate topping.
  9. Add all the topping ingredients to a small saucepan over low-medium heat and mix them until everything is melted. Pour this over the caramel layer. Place the pie in the freezer to set for 1 hour.
  10. Top it with chopped peanuts and a dusting of cacao powder.





Simple, great-tasting desserts that are perfect for sharing. I am the recipe creator, photographer, blog writer and publisher for my site. I'm passionate about veganism, food, and health so I have chosen to bake using healthy ingredients because I believe that you should be able to eat everything guilt free! My aim is simple, to create great tasting vegan desserts that you can replicate and serve to your friends and family.



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