Double Chocolate Salted Caramel Bars

Let me explain myself…..
Like many of you, I have a thing for chocolate. Although the salted caramel in these tartlets is most definitely the star of the show, I couldn’t help but feel the need to incorporate chocolate into the mix as well. So here we have it, a deep brownie base topped with creamy caramel cheesecake, sweet salted caramel, smooth dark chocolate and a pecan crunch. One bite of these and you’ll be in double chocolate salted caramel heaven… Its a real place you know!


(makes about 10-12 tarts)


– 1/3 cup almonds
– 1/3 cup pecans- 1/3 cup dried white mulberries
– 1/2 cup dates
– 1/2 cup raisins
– Pinch ground nutmeg
– 1/3 cup raw cacao powder
– 1 tbsp melted coconut oil
Salted Caramel:
– 1 cup dates (soaked for 2 hours minimum)
– 1/3 cup water
– 2 tbsp melted coconut oil
– 1/2 tsp sea salt
Cheesecake filling:
– 1 cup cashews (soaked for 4 hours minimum and rinsed with clean water)
– 1/3 cup coconut cream
– 2 tbsp coconut yoghurt (optional)
– 1/3 cup melted coconut oil
– 4 tbsp maple syrup
– Juice of 1 lemon
– 1 tbsp vanilla bean extract
– 3 tbsp of the salted caramel
Chocolate topping:
– 1/4 cup cacao butter
– 2 tbsp coconut oil
– 4 tbsp maple syrup
– 1/3 cup raw cacao powder
– a few splashes of coconut water


– Blitz the almonds, pecans and mulberries in your food processor until they are roughly ground
– Add the dates and raisins and continue to process until they form a dough
– Add the remaining ingredients and process until combined.
– Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making).
– Press the dough evenly into each individual tart base (silicone moulds work best, but muffin cases in a muffin tray work well too)
– Set aside in the freezer
Salted Caramel:
– Add all ingredients to your food processor or blender and blend on high speed until completely smooth.
– Set mixture aside
Cheesecake filling:
– Add the cashews, coconut cream, coconut yoghurt, lemon juice and maple syrup to your blender and blitz until completely smooth.
– Add the vanilla bean extract, coconut oil and salted caramel to the mixture and combine.
– Remove the cheesecake bases from the freezer. Place a bout 1/2 tsp of the salted caramel on top of each base and spread a thin layer.- Add 2 tbsp of the cheesecake mix on top of each base, then add another 1/2 tsp of the salted caramel to the middle of each cheesecake.
– Place tartlets in the freezer for 2 hours or until firm.
Chocolate topping:
– Melt the cacao butter and coconut oil over a double boiler.
– Add the maple syrup and cacao powder and stir together
– Remove from the heat
– Add a little coconut water to the mix (1-2 tbsp) and stir the mixture. Continue adding about a tablespoon of coconut water at one time and stirring the mixture. I used about 5 tbsp of coconut water. You want a thick but flowing consistency.
– Remove the tarts from the freezer and top each one with the melted chocolate.- Add one or two pecans on top and sprinkle a little sea salt on top of each tart
These tarts should be kept in the freezer. They will thaw in about 15 mins before serving, but also taste great frozen eaten like individual ice creams 🙂