– Medjool dates – Raw walnuts – Raw pecans – Almond butter – Sea salt – Ground cinnamon – Cacao powder – Cacao nibs – Coconut cream – Dark chocolate – Coconut oil – Medjool dates – Vanilla extract
Add the crust mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use a flat-bottomed cup and your hands to smooth out the surface of the tart. Pop it in the freezer for 20 minutes to firm up.
Meanwhile, make the salted chocolate filling. Scoop the coconut cream into a saucepan, and add the chopped dark chocolate and coconut oil. Whisk over medium-low heat until melted and smooth, whisking frequently.
Once the melted chocolate mixture has slightly cooled, add it to a food processor with dates, vanilla, and sea salt. Blend until thick and creamy.
Pour the chocolate filling into the chilled tart crust, sprinkle with flaky sea salt, and refrigerate for at least 2 hours before serving.