Vegan Caramel Tarts With Pecan Butter and Chocolate

Vegan Caramel Tarts With Pecan Butter and Chocolate

Indulge in these creamy, vegan caramel tarts with pecan butter and chocolate sauce.

Around this time of year, I get inspired to use more pecans! Pecans aren’t really a nut that I eat or use very often. But I do enjoy them! They’re soft and mild and absolutely delicious when I toast them at home. For the vegan and refined sugar-free recipe, I had some homemade pecan butter leftover from my delicious pecan butter cookies. You can find the recipe here. The pecan butter is so delicious and unique. I really didn’t want to let it go to waste, so I blended it up with some dates and made pecan caramel!

Pecan butter is not easy to find in stores. But thankfully, it’s very easy to make, even for food processors that aren’t very powerful (like my one). You just need to toast some pecans at 180 C for about ten minutes and then whiz them up until they turn into butter. It shouldn’t take longer than five minutes. I like to make a big batch and store it in the fridge. Apparently, you’re only supposed to keep it in the fridge for about one week before using it all up. But mine lasted for about two weeks. And I honestly think it could have lasted longer except I had eaten it by then.

This recipe is very nutty so it is quite heavy. And even though there is no real sugar in this recipe; blended dates are incredibly sweet! So it’s also a very sweet recipe. The flavors come together beautifully. And unlike many of my other tarts, these are quite sturdy! They come out of the tin easily, so I don’t need to panic each time I try to take one out.

Although this dessert is on the heavier side (I can’t eat more than a quarter of a tart at a time), it’s still very nutritious and healthy. The recipe is dairy-free, refined sugar-free, and gluten-free as long as you use gluten-free oats. Enjoy!


For more delectable vegan desserts, try my no-bake coconut and chocolate bounty slices. They’re sure to satisfy any sweet tooth.

This recipe was republished with permission from Hazel and Cacao.