White Chocolate Tart with Caramel, Nutty Crust & Dark Chocolate Drizzle is a luscious, yet nutritious dessert. Not to mention, it is easier to make than you think. Give it a try and your family will thank you!

White Chocolate Tart [Vegan]



Cooking Time




For the Crust:

  • 1 cup quinoa flakes
  • 1 cup almond flour
  • 1/4 cup coconut oil unrefined
  • 1/2 cup raw almonds roughly grind
  • 1/4 cup Maple syrup
  • Pinch of Himalayan pink salt
  • 2 teaspoons pure vanilla extract

For the Caramel Layer:

  • 1 cup Medjool dates pitted & soaked 15min and rinsed
  • 1/2 cup plant almond milk
  • 2 tablespoons tahini
  • 1/4 cup almond butter unsweetened
  • Pinch of Himalayan pink salt
  • 1 teaspoon caramel extract

For the White Chocolate Layer:

  • 100 gr raw cacao butter approx. 3/4 cup before melted
  • 1/4 cup raw coconut oil
  • 1/2 cup of Erythritol sifted
  • 1/2 cup fat coconut cream
  • 1/2 teaspoon pure vanilla extract
  • 50 gr dark chocolate for the drizzle


For the Tart:

  1. In a bowl, mix all the ingredients.
  2. Line your pan circle cut out for parchment paper. It helps if you brush the bottom of your pan with oil first.
  3. Preheat the oven to 420F, 210C.
  4. Form a bowl from the mixture and place it in the middle of your pan.
  5. Start pressing down with your fingers, until you reach the edges.
  6. Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
  7. Remove the plastic circle and work your fingers around to smooth the sides.
  8. Peers few holes with toothpick on the bottom and apply beans or pie weights covering the whole surface.
  9. Bake for 10 to 15 minutes, until golden brown.
  10. Set aside to let it cool down and remove the beans.
  11. When ready, pour the caramel in the middle and spread with spatula all the way to the edges.
  12. Cover with plastic and place into the refrigerator over night, or if you are hurry, into the freezer for 30min.
  13. When ready, carefully smooth the surface with flat object, while leaving the plastic on. You can use another round cake pan or pot, little but smaller than the tart.
  14. Carefully peal of the plastic and slowly pour the white chocolate cream on top of the caramel, starting from the middle.
  15. Make sure you do not spill over the edges so be very careful.
  16. Gently shake the tart side to side for the chocolate to settle and place it into a refrigerator for 30 min to hour to harden.
  17. In the meantime, add the remaining ½ cup of coconut cream to the leftover white chocolate and whisk by using electric mixer until you get fluffy and creamy texture.
  18. Fill your piping bag and place into a refrigerator.
  19. Melt the dark chocolate above the steam and drizzle with sauce spoon with spout or pipe bag. Just wait for the chocolate to cool down so you do not burn your hand.
  20. Drizzle the tart with the dark chocolate and start piping little swirls around the edge.
  21. Place back into a refrigerator for another 30min.
  22. Before serving, you can sprinkle with dark chocolate shavings around the edge.

For the White Chocolate Layer: 

  1. In a double boiler, melt the cacao butter above the steam and add coconut oil. Make sure you keep the temperature on low.
  2. Add Erythritol while whisking until completely smooth.
  3. Gradually add 1/2 cup coconut cream and keep whisking until smooth.
  4. Save the remaining 1/2 cup of coconut cream in the refrigerator for later.
  5. Take it of the heat, change the water to ice cold with few ice cubes and whisk until the mixture thickens.