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Salted caramel tart with a fork taking a bite out of it.
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5 from 1 vote

Salted Caramel Tart (Vegan!)

These mini salted caramel tarts have a velvety smooth caramel set in the middle of a golden brown graham cracker-style crust. Each bite will send you straight into a buttery salted caramel heaven! Made vegan and gluten-free!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Baked Good
Cuisine: American
Keyword: caramel tart, caramel tart recipe, salted caramel tart, vegan caramel, vegan tart
Servings: 6 Mini Tarts
Calories: 316kcal


For the Crust

  • 2 cups almond flour
  • ¼ cup coconut oil melted
  • 2 ½ tablespoon maple syrup
  • 1 teaspoon molasses
  • ½ teaspoon cinnamon

For the Caramel Filling


For the Crust

  • Preheat oven to 350 F. Add all crust ingredients to a food processor and pulse until small clumps of dough begin to form that resemble sand.
  • Press dough into 6 mini tart pans, making sure to press into the bottom and sides of the pans.
  • Bake for 10 - 12 minutes until golden brown. Let cool before filling.

For the Caramel Filling

  • While crusts are cooling, heat the sweetened condensed coconut milk and coconut sugar in a skillet over medium heat until simmering. Reduce heat to medium-low and continue to stir occasionally to prevent burning.
  • Pour about 2 tablespoon of the caramel sauce into each crust, sprinkle with sea salt flakes, and place in fridge for at least 30 mins to set. Once set, serve and enjoy!


Calories: 316kcal | Carbohydrates: 15g | Protein: 8g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg