Salted Caramel Chocolate Tartlets

These gluten free salted caramel chocolate tartlets are the most divine, gooey treat. This is the perfect dinner party recipe or mother's day pudding. As you may have noticed, we love salted caramel in our office and you will struggle to find an unhappy face in our office when there is salted caramel about!

To make our salted caramel centre and our thick chocolate ganache, we use our Whole Rebel Kitchen Mylk to make it extra creamy and indulgent. Although the salted caramel takes some patience to make, it is so worth the wait. It adds a rich, salted layer of heaven to the centre of the tartlet.

We like to finish these off with a big sprinkle of roasted chopped hazelnuts for some extra indulgence.

If you love this recipe, why not check out our other tart creations!

Prep: 30 minutes

Cook: 40 minutes + 20 minutes cooling

Total: 1 hour and 30 minutes




  • 150g oat flour (3/4 cup),135ml maple syrup (1 + 1/8 cup),2 tsp cacao powder,1 Tbsp coconut oil ,Pinch of sea salt
  • Salted Caramel

  • 60g coconut sugar (1/3 cup),50ml nut milk (1/4 cup) We used Rebel Kitchens,Generous pinch of sea salt
  • Chocolate ganache

  • 75g Dark chocolate (we used Pitch Dark),50ml nut milk (1/4 cup) We used Rebel Kitchens,2 Tbsp maple syrup


  • Preheat the oven to 180 degrees and grease 6 mini tart tins with coconut oil.

  • Start by making the pastry. In a bowl, combine the oat flour, maple syrup, cacao, sea salt and coconut oil.

  • Roll out the mixture between two pieces of baking paper until it is a few mm thick. Cut out the pastry and line the mini tart tins. Place these in the oven to blind bake for 10 minutes and then leave to cool.

  • Whilst the pastry cases bake, start making the caramel.

  • Add the coconut sugar, nut milk and salt into a saucepan over a medium-low heat. Stir this mixture continuously until it starts to bubble and turn into a thick caramel. You will need to ensure you keep your eye on this to make sure it doesn't burn. This will take 10-15 minutes. Set this aside away from the heat until you are ready to assemble your tarts.

  • To make the ganache add the chocolate, maple syrup and nut milk into a saucepan over a medium heat. Whisk this until you have a smooth, glossy chocolate cream and then take this off of the heat.

  • To assemble your tarts, put a heaped tablespoon of the caramel into each pastry case. Then top with the chocolate ganache. Repeat this process until you have six mini chocolate caramel tarts.

  • These are delicious served straight away or, you can put them in the fridge to set. These are best served at room temperature, but also delicious and gooey warm.

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