Salted Caramel Tart


Leandra Brady-Walker shares her healthy spin on a sweet 'n salty classic

Caramel-slicePhoto by Jessica Christie

What is not to love about the combination of caramel, salt and chocolate?

If, like me, you can’t get enough salty-sweet treats, then you need to try my recipe for this Salted Caramel Tart.

Not only is it low in sugar, but contains super food ingredients like tahini (full of calcium), raw cacao (a powerhouse mineral source including magnesium, phosphorus and iron) and good fats from macadamias and coconut oil that will have you satisfied after one slice, unlike commercial bought versions that leave you feeling guilty, unfulfilled and cranky as a toddler coming down from a sugar high.

Yes, there are three parts, but the caramel and base can be made separately and put together at the last minute. Truth be told, I have also been known to make jars of the caramel to give as gifts or keep in my fridge and top cakes, ice cream and fruit with. Or just eat with a spoon. Don’t judge me till you’ve tried it.

Salted Caramel Tart

Makes 16 squares


High power food processor, stick mixer, blender or Thermomix
Mixing Bowl
Tart tin


1 cup fine almond meal/flour
1/2 cup coconut flour
1/2 cup organic desiccated coconut
3 tablespoons coconut oil
1 egg

Salted caramel filling
1/2 cup pitted dates
1/2 cup macadamia nuts
1/4 cup tahini
1/4 cup coconut cream
1 teaspoon Himalayan salt
1/3 cup rice syrup (or sweetener of your choice)
2 tablespoons cacao butter

Chocolate layer
70g cacao butter
1 tsp vanilla extract
50g rice syrup (or sweetener of your choice)
30g raw cacao power
1 tablespoon Himalayan salt to sprinkle on top


Pre-heat your oven to 160°C.

In a mixing bowl, combine coconut flour, almond meal, desiccated coconut, oil and egg. Mix until well combined. With your hands, pick up the well-mixed tart base and press into your tart case, completely lining the case with no holes or cracks and about 1cm thick. Prick the base with a fork. Pop the tart case into the oven to bake while you prepare the filling (no more than 15 minutes).

In the bowl of your food processor, Thermomix or blender, combine dates, macadamia nuts, tahini, coconut cream, salt, rice syrup and cacao butter. Process until the mixture is smooth and creamy.

Take the tart base out of the oven, remove the baking paper and rice and place to the side. Allow the tart base to cool. Once cooled, pour your caramel filling into your tart case and smooth over with a spatula. Place the tart with the caramel filling into the freezer while you prepare the chocolate top.

Chocolate top
Place an empty saucepan onto your scales and zero them off (this way you only weigh the ingredients). Follow this process for your cacao butter, rice syrup and your cacao. Add the vanilla and then place the saucepan onto a low heat to melt the cacao.

Putting it together
Take the tart out of the freezer and pour the warm chocolate mix on top. Sprinkle with the extra salt and then place the tart into the fridge and allow to cool until the chocolate has set (about 30 minutes). Once cooled, take a sharp knife and cut into pieces. Serve as a dessert or as afternoon tea.

This is an excerpt from Leandra’s latest cookbook Eat Like A Cosmopolitan Hippy, available here.

Leandra Brady-Walker

Guest Blogger



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