Chocolate Caramel Tart Bombe (Vegan No-Bake)

This Chocolate Caramel Tart Bombe is rich, chocolatey and indulgent made with a no-bake chocolate cookie base, a salted caramel middle and the best no-bake chocolate mousse filling. Add on some sprinkles and more chocolate for a showstopper vegan dessert.

I love no-bake desserts, and I also love Christmas and anything chocolatey so for this dessert, I wanted to combine all three and create this showstopper dessert, worthy of any Christmas table. If you’re looking for a rich and chocolatey way to end Christmas Day (or to bring to parties or gatherings throughout the holidays) then this is it. Everyone will love it, whether they are vegan or not, and no-one will tell it’s made from more wholesome ingredients (there’s no cream or butter involved).

Why will I love this dessert?

This dessert is amazing:

• Rich, chocolatey, silky smooth and indulgent
• Gooey and filled with a salted caramel middle
• Has a no-bake chocolate cookie base
• Naturally vegan, gluten-free, egg-free and dairy-free
• Easily nut-free
• A real showstopper dessert
• Great for Christmastime and all year round
• Everyone will love it
• Made with good-for-you ingredients
• A source of fibre, gut-healthy foods and protein
• Can be made 1-2 days in advance
• You can add different flavours
• Decorated with sprinkles and more chocolate
• Great for all the family

If you already love the sound of this domed dessert then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are in the recipe card below with weights and you can see my favourites in the “shop the recipe” section.

For the caramel:

• Almond butter: I love using this as the base for a caramel sauce as it’s nutty, sweet and delicious. You can also use cashew or peanut butter or to make a nut-free caramel, use tahini or sunflower seed spread.
• Coconut oil: this allows the caramel to set in the fridge so it’s a little bit solid but still melts in your mouth.
• Maple syrup: for making a smooth and delicious caramel filling. You can use other syrups like agave.
• Salt: for a salted caramel.

For the chocolate mousse:

• Dark chocolate: I use the dark orange and ginger chocolate from Divine which tastes so festive. You can use a bar, buttons or chips as it is melted down first.
• Silken tofu: this is the magic ingredient that turns dark melted chocolate into the creamiest dessert. Make sure to drain away the excess water and this it not the same as firm tofu, so I don’t recommend swapping this out.
• Biscoff spread or almond butter: for adding some smoothness. You can also use other nut or seed butters.
• Thick coconut yoghurt or cream cheese: I use either, but the yoghurt has to be really thick and creamy like Cocos Organic, which is Greek-style in texture. I also love the Cocos or NUSH cream cheese spreads here.

As for the base:

• Oats or oat flour: make your own oat flour by blending oats into a fine texture.
• Ground almonds: this adds a sweet nuttiness to the no-bake cookie dough but you can use more oat flour.
• Cocoa powder: for a rich chocolatey base.
• Biscoff or almond butter, coconut oil and maple: all as mentioned above.

And to decorate:

• Dark chocolate and coins: use your favourite dairy-free chocolate for melting and pouring on top and I like to add some chocolate coins, too.
• Sprinkles: make sure these are vegan, where needed. I use the Bake Time Club ones.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as your oats are gluten-free and don’t use Biscoff Spread but a GF alternative or almond butter for the filling. To make this nut-free, swap the almond butter for sunflower seed butter o tahini and also skip the ground almonds and use more oat flour.

How do I make this?

This is actually easier than it looks to make and is ready in a few steps – just be sure to plan your time well.

• Make the caramel: whisk together all the ingredients until smooth and leave to one side.
• Prepare the dish: use a small glass (or fridge-proof) bowl and line it with clingfilm so the edges hang over.
• For the mousse:
  • Melt the chocolate and allow to cool slightly
  • Add all of the ingredients to a food processor or blender and process until really smooth
• Create the dome:
  • Place ½ of the mousse into the bowl
  • Top with the caramel
  • Add on the remaining mousse
  • Chill in the fridge while you continue
• Make the base:
  • blend together all the ingredients to a sticky cookie dough
  • shape into a round, the same size as the bowl.
• Continue with the dome:
  • Place the round of cookie dough on top of the mousse and press down so make sure there are no air gaps
  • Wrap the clingfilm over the base to seal it all in
  • Chill for 6-8 hours or overnight
• Remove the clingfilm: and tip the dessert upside down onto a plate.
• Decorate with melted chocolate and sprinkles: and enjoy straight away.
• Chill for 6-8 hours or overnight

How long will it last?

This is best eaten with 3-5 days, and keep it in the fridge, as the mousse will soften if it’s left out. Note that the chocolate on top hardens, so use a warm knife to slice through the dessert. You can also freeze the dome (if in the bowl, make sure it’s freezer-safe) for 1-2 weeks and allow to defrost a bit before enjoying.

What other desserts can I try?

If you are looking for more Christmas desserts:

• Chocolate Orange Cinnamon Star Bread
• Chocolate Chip Gingerbread Layer Cake
• Black Forest Trifle
• Chocolate Gingerbread Caramel Chestnut Cheesecake
• Vegan Healthier Homemade Mince Pies

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Chocolate Caramel Tart Bombe so please let me know in the comments below and leave a star review above. If you make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chocolate bombes of love x