My favorite day of the week is, without a doubt, usually Sundays. Sundays are always for slow breakfasts, laying around on the couch, and being lazy with friends. I often find that if I do a lot on Sundays, I don’t feel fully recovered and refreshed for the week. One of my favorite things about Sundays is when we have friends over to visit. Often, I’ll make a batch of cookies or a tart to slice up and serve to our company, partly because I know I don’t need to eat the entire thing by myself! I love sending our guests home with leftovers too, not only to avoid myself eating all of the dessert, but also so they can take a piece of love home through a container of treats.



This tart is completely customizable and can use any sort of dried goods you have hanging out in your cupboards. I really should have added a few dried cherries that I have chilling in the top of shelf of my pantry, but I have a feeling they will get tossed into my next batch of chocolate bark. As you can see, my love for blended, creamy cashews keeps on keeping on in filling of this tart. Also, the graham crackers in this crust can easily be replaced with any sort of vegan wafer or cookie that you prefer, as long as the texture is similar to a graham cracker.




The caramel can be skipped, but why would you? Caramel love forever. Plus it’s made from fruit, so it’s totally healthy, right?


Happy Monday friends! Do something fun, like visit a new bakery after work. That’s my plan!

Find the link to make the date caramel here. Izy’s recipe is the best!


Creamy Dark Chocolate and Caramel Pepita Tart



  • For the crust:
  • 10 graham crackers
  • 3 tablespoons maple syrup
  • 1/3 cup walnuts
  • 2 teaspoons non-dairy milk
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 cup cashews (soaked for at least 4 hours and drained)
  • 2 bananas (frozen)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • For the topping:
  • 1/3 cup dark chocolate (melted with a touch of coconut oil)
  • 1/3 cup date caramel (see note with link above on how to make the caramel!)
  • 1/4 cup pepitas


  1. Preheat oven to 350 degrees F. Lightly grease a tart pan or pie pan, set aside.
  2. To prepare the crust: Blend together all crust ingredients in the bowl of a food processor until a thick dough is formed. Press dough into tart or pie pan, covering the bottom of the pan and sides. Bake for 15-20 minutes, or until firm to the touch. Remove from oven and let cool.
  3. To prepare the filling: In the bowl of a food processor, combine all filling ingredients, processing until smooth. Set aside until crust is cooled. Pour into crust after cooling. Freeze for at least 4 hours, or until filling is set.
  4. For the topping: Remove tart from freezer and drizzle with melted chocolate and date caramel. Sprinkle with pepitas. Allow to come to room temperate before serving.