Salted Caramel Chocolate Tart

• 14 pitted medjool dates
• 1 1/2 cup walnuts (or sub a mix of walnuts and almonds)
• 2 1/2 tbsp cacao powder
• 1 tbsp of water if needed
• 1/4 cup almond flour
  

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup almond butter or cashew butter
• 2 tsp vanilla
• 1/4 tsp sea salt

• 1 1/2 cups Hu Chocolate Gems (or other refined sugar free chocolate chips)
• 1 can full fat coconut cream

Serve chilled topped your favorite toppings like chopped nuts, chocolate chips, shredded coconut, etc.

1. Start by preparing your crust. To a food processor or high speed blender, add your pitted medjool dates and walnuts. Pulse until partially broken down into a coarse meal.
2. Then, add your cacao powder and blender or process until the mixture reaches a cookie dough like texture, scraping down the sides as needed.
3. If processing is hard to achieve, add a tbsp of water to loosen the mixture. Continue to process until you achieve a slightly sticky, doughy texture.
4. Then, remove from food processor into a medium sized mixing bowl. Add 1/4 cup almond flour and mix until fully combined. This will help with the stickiness of the crust, if the crust is still very sticky add 1 tbsp of almond flour at a time until you reach your desired consistency.
5. Add your crust to a tart pan and press down with your hands until even dispersed in the pan. If the dough is sticking to your hands, wet your hands with a little bit of water before continuing pressing.
6. Place your crust in the fridge to chill while you prepare you caramel.
7. To a small pot, add your coconut oil and warm on low heat.
8. When your coconut oil has fully melted, add your maple syrup and almond butter. Stir constantly until fully melted and combined.
9. Then, add your vanilla extract and sea salt. Stir again until mixture is uniform and fully melted. Then, remove from heat and let cool.
10. Once caramel is fully cooled, add as your bottom layer in your tart pan. Place back in the refrigerator to let set while you make your ganache.
11. Add chocolate Gems to a small mixing bowl and set aside. To a separate microwave safe mixing bowl or glass measuring cup, add the full can of coconut cream. Place in the microwave and heat on 30 second intervals until cream is hot but not boiling. Should be between 1 min-1 min 30 seconds.
12. When cream is hot, pour over your chocolate Gems, do not stir and let sit for about 5 minutes.
13. Once the 5 minutes is up, stir until fully combined and texture is smooth and creamy. If you chocolate chips have still not fully melted, place back in the microwave for 30 seconds and stir again you reach a smooth consistency.
14. Let ganache sit for about 15-20 minutes to cool down before pouring into your tart.
15. When chocolate has cooled, pour over your caramel layer in your tart pan.
16. Place back in the fridge for another 2 hours, or overnight to let chocolate ganache fully set.
17. When ready to serve, decorate the top with your choice of toppings, slice, serve and enjoy!