Ingredients:

  • 8 oz Digestive biscuits or Vegan Graham Crackers
  • 2 Tbsp Granulated Sugar
  • ¼ tsp Fine Sea Salt
  • ½ cup Melted Vegan Butter (or refined coconut oil)
  • 1 cup Full-Fat Coconut Cream (thick, solidified cream from a chilled can)
  • ¾ cup packed Light Brown Sugar
  • 2 Tbsp Maple Syrup or Agave Nectar
  • 1 tsp Vanilla Extract
  • 1 tsp Flaky Sea Salt
  • 12 oz High-Quality Dark Chocolate, finely chopped (at least 70% cocoa solids, dairy-free)
  • 1 cup Full-Fat Coconut Milk (Canned, shaken well)
  • ¼ cup Maple Syrup
  • 1 tsp Espresso Powder (optional)

Instructions:

  1. Prepare the Pan: Lightly grease the 9-inch tart pan with a removable bottom.
  2. Crush Ingredients: Place biscuits, sugar, and fine salt into a food processor and pulse until fine crumbs form.
  3. Bind: Add the melted vegan butter and pulse until the mixture resembles wet sand and holds its shape when squeezed.
  4. Press: Transfer crumbs to the tart pan. Using a measuring cup or glass, press the mixture firmly and evenly across the bottom and up the sides. Ensure the edges are dense.
  5. Chill: Place the crust in the freezer for 30 minutes while preparing the caramel.
  6. Combine Caramel: In a medium heavy-bottomed saucepan, combine the coconut cream, brown sugar, and maple syrup. Heat over medium heat, whisking until the sugar is dissolved.
  7. Boil and Reduce: Bring the mixture to a gentle boil. Reduce heat to medium-low and allow it to simmer, stirring occasionally, for 10–12 minutes. The caramel should significantly thicken and darken slightly.
  8. Finish Caramel: Remove from heat. Stir in the vanilla extract and flaky sea salt. Let the caramel cool slightly (about 5 minutes).
  9. Layer 1: Pour the warm caramel evenly over the chilled crust.
  10. Set Caramel: Place the tart back in the freezer for another 30–45 minutes until the caramel is firm to the touch.
  11. Prepare Chocolate: Place the finely chopped dark chocolate and espresso powder into a heatproof bowl.
  12. Heat Liquid: In the saucepan, heat the full-fat coconut milk and the remaining maple syrup until it just reaches a simmer—do not allow it to boil vigorously.
  13. Emulsify: Pour the hot coconut milk mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  14. Whisk: Gently stir the center of the mixture using a whisk or spatula until it becomes a single, glossy, smooth ganache.
  15. Layer 2: Remove the tart from the freezer and carefully pour the chocolate ganache over the caramel layer.
  16. Final Chill: Chill the entire tart in the refrigerator for a minimum of 4 hours, or ideally overnight, until the filling is fully set and firm.
  17. Serving: Just before serving, release the tart from the pan. Garnish the top generously with extra flaky sea salt. Slice with a sharp knife dipped in hot water for clean edges.