This peanut butterscotch and dark chocolate tart is the most decadent dessert I've made to date! The base is crunchy, the caramel melts in the mouth and the chocolate with a pinch of salt surprises us in a delicious way. This healthy tart is proof that we don't need eggs, wheat flour and tons of sugar to make desserts that lead to ecstasy. All we need is good ingredients and creativity.



  • 1/2 cup of pecan nut tea
  • 1/4 cup of puffed rice tea with chocolate (I used one without sugar)
  • 3 pitted medjool dates
  • 1/4 vanilla coffee spoon
  • 1 tablespoon of maple syrup (alternatives: honey, agave or rice jelly)
  • 1 pinch of salt flower
  • 1/2 tablespoon of coconut oil (only if necessary if the mixture is too dry)


  • 5 tablespoons of peanut butter (I used my recipe)
  • 7 pitted medjool dates (see tip below*)
  • 3 to 4 tablespoons of vegetable milk* or water (at room temperature) – more if needed
  • 1 pinch of fleur de sel (optional – see note below)
  • ½ coffee spoon of powdered vanilla or cinnamon (optional - see note below)


  • 150g of dark chocolate (min.70% cocoa) sweetened with stevia only
  • 1 pinch of coarse fleur de sel

  1. In a kitchen robot or processor, place the pecan nuts and grind them into small pieces (don't grind too much, we don't want to make flour). Then add the remaining ingredients and grind a few more seconds, until all the elements are incorporated. If necessary, add the coconut oil and grind again. Once you have a mass similar to coarse sand, remove to a pie tin. Press the mixture with your hands and spread over the form until it is filled. Strengthen the corners and try to make the base even thicker. Reserve.
  2. In the same kitchen robot, place all the caramel ingredients and grind everything until you get a sticky consistency (like caramel) and something consistent (not liquid). It is possible that you will have to make a few stops, scraping the sides and adjusting the milk or water to get the consistency right. Take the opportunity to taste and adjust the spices to taste.
  3. Remove and spread the caramel carefully over the base of the pie (to make it easier, first grease the spatula with coconut oil). Use smooth, continuous movements when spreading so that the base of the pie doesn't break off from the bottom, especially at the edges. Reserve.
  4. Melt the chocolate in a bain-marie and pour it on top of the pie, spreading it evenly with a spatula. Refrigerate for 20-30 minutes. Sprinkle a pinch of fleur de sel on top and serve.


  1. The dates must be very fresh. If they are dry, soak them for 2 to 3 minutes in hot water, squeeze and then use. You can use this water to add to caramel instead of regular water or vegetable milk.
  2. Use a vegetable milk with a neutral/white flavor and color, eg rice, cashew, almond, oat.
  3. The pie lasts several days in the fridge, however I suggest that you cut it into thin slices after the first 20 or 30 minutes and then put it back in the cold. This is because after that time the chocolate completely solidifies and will crack when you try to cut.

Recipe by Sofia Magalhães in Blog da Spice