VEGAN NO-BAKE CHOCOLATE CARAMEL TARTS

VEGAN NO-BAKE CHOCOLATE CARAMEL TARTS

These vegan no-bake chocolate caramel tarts are just pure decadence.

I got the recipe idea from a Tasty video I saw on facebook, and thought – hey! That could easily be veganized! You know, as you do.

It’s a simple 3-layer chocolate caramel tart, starting with a crushed oreo base and then a gooey caramel center and topped with chocolate ganache.

The caramel center is tricky, it involves boiling sugar, and boiling sugar is always a bit tricky. I didn’t use a sugar thermometer this time – usually if I’m boiling sugar, I want to know exactly what temperature I should boil it to, and that is why my honeycomb crunchies and my vegan fudge come out so well!

But this was the much more vague ‘watching the color of the boiling sugar’ method. Tricky.

Vegan no-bake chocolate caramel tarts with a crushed oreo cookie base, a gooey caramel center and a chocolate ganache topping.

INGREDIENTS

For the Crusts:

24 Oreos
1/4 cup (56g) Vegan Butter/Margarine
For the Caramel Centers:
1.5 cups (150g) Sugar
1/2 cup (120ml) Water
1/2 cup (120ml) Coconut Cream
1/2 tsp Vanilla

For the Chocolate Ganache Topping:

7oz (200g) Vegan Dark Chocolate
1/2 cup (120ml) Coconut Cream

For Decoration:

Dried Coconut

INSTRUCTIONS

Crush the oreos into fine crumbles either in a food processor or by placing them into a ziplock bag and rolling over them repeatedly with a rolling pin.
Melt the vegan butter and pour over the crushed oreos and mix in.
Spray a muffin tin with non-stick spray and cut strips of parchment paper and press down into each muffin partition. The non-stick spay will help the strips of parchment paper to stick.
Spoon out equal amounts of oreo crumbles on top and press down with your fingers, carefully working it up the sides. Place into the freezer to set for 2 hours.
When the 2 hours is almost up, prepare your caramel.
Add sugar and water to a pot. Turn on the heat and leave it to boil – do not stir. Boil it until the color changes to a deep amber (about 10 minutes). The color will start to change and will quickly cycle through the color stages, lightest amber, medium amber and then a deep amber, remove it immediately when it reaches this stage as seconds later it will be burnt.
As soon as you take it off the heat add in the coconut cream and vanilla and stir in vigorously. Be very careful as it rapidly foams up up as soon as you add in the coconut cream. Make sure you are stirring with a long wooden spoon so won’t get burnt.
Divide the caramel mixture between the tarts. Freeze for 1 hour to set.
When the caramel has set (it doesn’t set all the way it is still gooey), then it’s time to prepare your chocolate ganache topping.
Break the chocolate into pieces and add to bowl. Heat the coconut cream to a simmer and then pour it over the chocolate. Leave it for a minute to give the chocolate a chance to melt and then whisk it up with a hand whisk into a thick chocolate sauce.
Pour this over the top of the caramel and place into the fridge to set for 1 hour before serving.
Sprinkle dried coconut over the top to decorate.

NOTES

*Prep time excludes time spent setting in the freezer and fridge.

*Recipe adapted from Buzzfeed Tasty.

Recipe Source:lovingitvegan.com