Chocolate Tart

salted caramel chocolate tart

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

serves 8-12.



  • VEGAN GRAHAM CRACKERS: 9 sheets (1½ cups, crushed)
  • CACAO POWDER: 2 tbsp
  • POWDERED SUGAR: 4 tbsp or to taste (or sugar substitute)
  • Spero® Sunflower® Cheese: ½ tub, The Original :D (more as needed)




  1. ADD all crust ingredients to a food processor and blitz until just combined. If too dry, add a tbsp of Spero® Sunflower® 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 vegan butter, salt, & Spero® Sunflower®  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® 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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