This Carob Coconut Tart with a Gluten Free Pretzel Crust is so decadent and delicious. You’ll love every delicious layer of this tart. The salty and buttery pretzel crust, the creamy coconut layer made with vegan sweetened condensed milk, and the thick carob layer on top. This tart is gluten free, dairy free, soy free, egg free, and peanut free. It is suitable for vegans and vegetarians.
This creamy Carob Coconut Tart is just incredible. It’s sweet and creamy and absolutely decadent. Every layer is incredible. The crisp and buttery gluten free pretzel crust is so delicious. The creamy coconut layer is perfectly sweet. Then of course the carob layer is rich and reminds me of chocolate fudge. This is the perfect dessert for any occasion.
Gluten Free Pretzel Crust
In case you don’t already know, pretzels are delicious. In fact, gluten free pretzels are even more delicious. Most people I know who can eat gluten always say gluten free pretzels are better. Which is pretty cool for us gluten free folks.
When it comes to sweets I love any sweet that has a bit of salty. Most of us bakers know that salt is used in baking to enhance the sweetness. And when you amp up the salt even more than usual it can do amazing things. That’s why this gluten free pretzel crust works so well. It’s a salty buttery crust that rounds out the sweet flavors of the filling very well.
Here I’m using Snyder’s gluten free pretzel sticks. They’re one of my favorite gluten free pretzels. But if you can’t find those or if you have another favorite gluten free pretzel, you can go ahead and use those instead.
Creamy Coconut Layer with Vegan Sweetened Condensed Milk
Vegan Sweetened Condensed Milk, this stuff completes me. This stuff is what inspired this recipe in the first place. I had some Nature’s Charm Vegan Sweetened Condensed Milk and wanted to create a fun recipe. I have to say, you can’t really make a bad recipe with Nature’s Charm Vegan Sweetened Condensed Milk. If you’ve tasted it you’ll know exactly what I mean. It’s so creamy, sweet, sticky, and delicious, it will literally taste good any way you use it.
It worked amazing in this recipe. The creamy texture and sweet coconut flavor is amazing layered between the gluten free pretzel crust and fudge-like carob layer.
Rich and Fudge-Like Carob Layer
If you follow me on Instagram you’ve heard me talk about how I’ve been taking a break from chocolate. It’s hard. Thankfully, carob is a thing and it’s pretty amazing. Carob does not taste exactly like chocolate, but it’s pretty darn close. Even if you can eat chocolate carob has a really tasty flavor that really pairs well with the gluten free pretzel crust and sweet coconut layer.
I definitely suggest giving this carob fudge layer a shot. If you have never tried carob, I think you’ll really enjoy it. However, if you do want to just replace the carob with chocolate go right ahead.
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Carob Coconut Tart with Gluten Free Pretzel Crust
Gluten Free Pretzel Crust
- 2 cups gluten free pretzels
- 1 tablespoon coconut sugar
- 5 tablespoons melted dairy free butter
Coconut Cream Layer
- 1 11.25 oz can nature’s charm sweetened condensed milk
- 1 cup soaked cashews – soak cashews in water for 5+ hrs prior to use
- 1/4 cup coconut butter – make sure it isn’t hard, if needed melt prior to use
Carob Fudge Layer
- 1/4 cup carob chips – can use chocolate chips if you prefer
- 1/4 cup carob powder – can use chocolate powder if you prefer
- 1/4 cup coconut butter
- 1/4 cup soaked cashews – soak cashews in water for 5+ hrs prior to use
- 1/4 cup warm water
- Preheat your oven to 350°F.
- In a food processor or blender pulse pretzels and coconut sugar until the texture of sand. Then use a spoon to stir in melted dairy free butter. Combine until you can press the crumbs together with your hand.
- Press your pretzel crust into a 9″ springform pan. Bake for 10 minutes and then let cool completely before filling with coconut layer.
- Blend all coconut cream layer ingredients in a high powered blender. Scraping down the sides of the blender as necessary. Blend until smooth.
- Pour your coconut cream layer onto your cooled pretzel crust and refrigerate for about 5-8 hours or freeze for about 3-4 hours.
- Add all of the ingredients for your carob layer into a high powered blender. Blend on high until creamy and smooth, scraping down the sides if necessary.
- Pour the blended carob ingredients onto your cooled coconut cream layer and spread out with a rubber spatula. Refrigerate for another 4 hours or until the carob layer is firm. Slice and enjoy!
If you like resources like this post you may also like the following:
Vegan Black and White Almond Butter Cups
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