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No-bake crust layered with smooth date caramel, rich dark chocolate, and topped with adorable mini eggs, this Mini Egg Chocolate Caramel Tart is perfect for Easter! It’s sweet, decadent, and believe it or not, kind of wholesome! Similar to Millionaire shortbread and Snickers bars, this tart is a three-tier desserts made in heaven!
Story behind Mini Egg Chocolate Caramel Tart
This tart was adapted from my Vegan Caramel Chocolate Bars and Vegan Chocolate Salted Caramel Tart. And the story or motivation was, of course, Easter.
Recently, I can really feel that Easter is around the corner! Chocolate eggs, sweets, and bunny-shape products everywhere. And of course I was drawn towards the cute, colorful mini eggs, and I found vegan ones!
I feel so lucky that I finally got my hands on them. So, to commemorate it as well as Easter, this Mini Egg Chocolate Caramel Tart was born.
What I Love about this Mini Egg Chocolate Caramel Tart
- Perfectly sweet, rich, and delicious!
- Made with simple, wholesome ingredients, without added sugar.
- No baking required, just some time in the freezer to set
- Super colorful and eye-catching!
- Vegan, 100% plant-based
What Do We Need to Make It
This no-bake tart only need 8 ingredients plus some water and a pinch of salt.
- Rolled oats: One of the main ingredients for the crust. They provide not only texture, but also nutrients like fiber and minerals. Use gluten-free if necessary.
- Walnuts: You can also use pecans or almonds. I personally like using toasted ones for the best flavor.
- Nut butter: Any natural nut butter of your choice will work. Make sure it’s the pure one without added sugar and oil.
- Extra-virgin coconut oil: to bind the crust as well as to add a richness to the caramel layer. You can use refined coconut oil if you don’t want a hint of coconut taste.
- Maple syrup: Just a little bit to sweeten our crust.
- Pitted dates: The main ingredients for our caramel. Use soft ones like Medjool dates or soft pitted dates.
- Dark chocolate: for our delicious chocolate topping. I recommend using 70% dark chocolate to achieve the most balanced bitter-sweet taste.
- Vegan mini eggs: Yes, we definitely need them to make this mini eggs chocolate caramel tart. But if you’re not keen on making it into an Easter-theme dessert, you can just skip them.
How to Make Mini Egg Chocolate Caramel Tart
This is made of three parts: a no-bake crust, a date-caramel layer, and chocolate topping. Don’t worry because it’s not as complicated as it sounds like.
We will make the crust first by blitz the oats and walnuts in a food processor first, then add nut butter, coconut oil, and maple syrup to process again to bring everything together. After that, just transfer the mixture to a 6-inch tart pan and shape it into a crust. Freeze it while me move on to the date caramel.
For the date caramel, just blend everything together until it’s a smooth, delicious paste. Then spread the caramel over the crust. Freeze for 2–3 hours until it’s set.
Finally, melt the chocolate and pour it over the caramel layer. Add the cute mini eggs on top, slice with a hot knife (dipped in hot water first), and enjoy!
That’s one of the perfect Easter treats for you – fun, festive, and surprisingly wholesome! Packed with three layers of deliciousness, it’s sure to satisfy your sweet tooth without too much effort. I hope you will like it as much as I do! Happy Easter. — Love, Nora
What else can I make?
If you want to make more Easter desserts, here are some for you!
Vegan Mini Egg Chocolate Caramel Tart (No-bake)
Ingredients
No-bake Crust
- 45 g rolled oats, use gluten-free if necessary (½ cup)
- 45 g walnuts, toasted (⅜ cup)
- ⅛ tsp salt
- 1 Tbsp nut butter, I use triple nut butter
- ½ Tbsp extra-virgin coconut oil
- 1 Tbsp maple syrup
Date Caramel
- 90 g pitted dates, soft ones like Medjool Dates (~½ cup)
- 80 g drinking water, (1/3 cup)
- 1 Tbsp nut butter, I use triple nut butter
- 1 Tbsp extra-virgin coconut oil
Topping
- 56 g dark chocolate, 70%, roughly chopped (~2oz)
- 1 tsp extra-virgin coconut oil
- 50 g vegan mini eggs, I use Doisy & Dam
Instructions
To make the crust
- Add oats and walnuts into a food processor and blend until they are all chopped. Add the rest ingredients and blitz again until everything come together.
- Transfer the mixture into a 15 cm (6-inch) tart pan lined with baking paper on the bottom. Press the mixture down with a spoon. Then use your fingers to shape it into a tart crust.
- Freeze it while we make the caramel.
To make the date caramel
- Soak the pitted dates in water for 15–30 minutes if you have time. Sometimes I just soak them in the fridge the day before. Or use hot water if your dates are dry.
- Blend all the ingredients together until smooth.
- Take the crust out from the freezer and pour the caramel mixture over. Spread it out evenly and freeze for 2–3 hours, or until it’s set.
To make the topping
- Melt the dark chocolate with coconut oil over a double boiler or in a microwave*.
- Pour the melted chocolate on top of the caramel layer. Then add mini eggs on top.
To serve
- This no-bake chocolate caramel tart is a bit tricky to cut. Make sure you heat up your knife by dipping it in hot water and dry it first. And the best/less messy way to enjoy this tart is picking up the slice in your hand and bite in!
Notes
- Melting chocolate:
- If using a double boiler, add chocolate to a heat-proof bowl and place it over simmering water. Stir occasionally until it’s fully melted.
- If using microwave, add chocolate to a microwavable bowl and microwave on medium low heat for 30 minutes first. Take out, give it a stir, and microwave for another 20–30 seconds again until it’s fully melted.
- Storage: I recommend slicing the whole tart all at once and store them in containers in the fridge for 4 days, or 2 weeks in the freezer. If you freeze them, defrost the slices before serving.
- Adapted from my Vegan Caramel Chocolate Bars and Vegan Chocolate Salted Caramel Tart.
