Chocolate Tart

salted caramel chocolate tart

decadently rich chocolate layered with gooey salted caramel served in a crunchy plant-based crust (no-bake!)

serves 8-12.






  1. ADD all crust ingredients to a food processor and blitz until just combined. If too dry, add a tbsp of Spero Sunflower Cream Cheese (The Original) at a time to get the desired consistency.
  2. PRESS the mixture onto a lightly greased tart pan & place in the freezer for 30 minutes. 
  3. HEAT maple syrup in a small saucepan over a medium-low heat. Add the plant-based butter, salt, & Spero Sunflower Cream  Cheese (The Original), then reduce heat to low & stir with a whisk for a few minutes, or until the caramel is golden and thickened. Set aside and let cool to room temperature. 
  4. SPREAD the cooled caramel over the crust (reserving a few tbsps to decorate the tart) and let chill for 10-15 minutes in the freezer before spreading the Spero Sunflower Cream Cheese (The Chocolate) on top. Chill the tart in the freezer for about 30 minutes.  
  5. MELT the chocolate chips in a double boiler & spread evenly over the chilled tart. Let the chocolate set, then drizzle with the reserved caramel. 

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