A perfectly sweet dessert with a coconut base, a light and creamy caramel date filling, topped off with guilt-free caramel sauce and white chocolate. Oh my...these tartlets are delicious!

Salted Caramel Tartlets [Vegan, Gluten-Free]




Cooking Time




To Make the Base:

  • 1 1/4 cups of coconut flour
  • 3/4 cup of coconut oil (solid)
  • 4 1/2 tablespoons of maple syrup
  • 1/4 teaspoon of salt

To Make the Filling:

  • 2 cans of coconut milk (cream only)
  • 1/3 cup of Medjool dates (Soaked for 30 minutes and drained)
  • 1/4 cup vegan caramel sauce

To Make the Topping:



To Make the Base:

  1. Pre-heat your oven to 350°F and line a 4 tartlet tins with parchment paper.
  2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
  3. Mix and bring together with your hands until a dough forms.
  4. Press the dough into the lined tins and pop into the oven to bake for 10 minutes, until golden in color. Allow to cool fully before topping.

To Make the Filling:

  1. In a food processor/blender, add in the soaked & drained dates and blend until smooth and creamy.
  2. Add in the coconut cream and caramel sauce and blend until fully combined.
  3. Pour into the tartlet tin and level. Pop into the freezer and allow to set for 1-2 hours.


Serve with a drizzle of dairy-free white chocolate and caramel sauce. Store in a sealed container in the fridge, best eaten within a few days.


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Nutritional Information

Per Serving: Calories: 903 | Carbs: 64 g | Fat: 68 g | Protein: 10 g | Sodium: 182 mg | Sugar: 33 g Nutrition information does not include toppings. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.