Choc Caramel Tarts

Choc-Caramel Tarts

Choc-Caramel Tarts

By: Naomi Sherman

Combining gluten-free biscuit bases and luscious dairy-free caramel and chocolate ganache, these tarts are the ultimate in decadent, healthy treats.



Prep time

Cook time



  • 60g dairy-free spread
  • ½ cup dark-brown sugar
  • 1 tbsp water
  • 60mL coconut cream
  • 100g dark chocolate, chopped finely
  • 40mL coconut cream
  • 1 pack gluten-free choc ripple biscuits


  • First, make the caramel: place the dairy-free spread, brown sugar and water into a small saucepan and heat on low until the spread melts and the sugar dissolves.
  • Bring to the boil and boil for 1 min, stirring constantly.
  • Add the coconut cream and return to the boil for a further 4 mins, stirring continuously until the sauce starts to thicken.
  • The caramel will thicken considerably as it cools.
  • Pour the sauce into a clean jar and store in the fridge.
  • Preheat oven to 180°C.
  • Use a shallow 12-hole cupcake tray and sit a biscuit on top of each hole.
  • Bake for 4 mins and then remove from the oven.
  • While the biscuit is still warm, use the back of a spoon or a rounded object (I use a lime) to gently push the biscuit into the tart shape. Leave to cool, then repeat the process with the remaining biscuits.
  • Place a tsp of caramel sauce in the centre of each one and chill in the fridge for 5 mins.
  • Make the ganache by slowly melting the chocolate and coconut cream together over low heat until melted and smooth.
  • Spoon ganache into each tart shell until almost full.
  • Chill in the fridge for 10 mins to set the ganache slightly.
  • Warm your leftover caramel sauce until it is runny and then drizzle it across each tart.
  • Chill until ready to eat.
  • Note: You can use this same process with butternut snaps to make tart shells to fill with lemon curd for another simple but spectacular treat.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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