Salted Peanut Caramel Tart

40 mins
55 mins
12 1x
The Tasty K


  • Crust:
  • 2 cups (230g) almond flour
  • 2 Tbsp maple syrup
  • 1/4 cup (60ml) coconut oil
  • pinch of salt
  • Caramel:
  • 1 cup peanut butter
  • 1/3 cup (80ml) maple syrup
  • 1 cup coconut milk, full fat
  • pinch of salt
  • Chocolate Ganache:
  • 160g vegan chocolate
  • 1/3 cup coconut milk, full fat
  • Garnish:
  • kosher salt


  1. Place the almond flour, maple syrup, coconut oil and salt in a bowl or food processor and combine until sticky.
  2. Grease a 9.5” (24cm) tart tin with oil and preheat the oven to 180°. Place the dough inside the tin and use your hands to press down evenly to the bottom and sides. Place in the oven and bake for 8-10 minutes until golden brown, then set aside to cool down.
  3. Place all caramel ingredients in a bowl and combine until smooth. Pour on top of the crust and even out, then place in the freezer for 30 minutes.
  4. Melt the chocolate and add the coconut milk. Whisk together until you have a smooth and creamy ganache. Pour on top of the caramel and carefully even out with a spoon as not to destroy the layers. Sprinkle with salt and let chill in the fridge for 3-4 hours or overnight until firm.


As in all of my recipes, 1 cup equals 250 ml. You’ll need a 9.5” (24cm) tart tin.