Vegan Salted Chocolate Cream Tart

"WOW, this was incredible. I’m talking mind boggling incredible, make you want to eat as much as your body will allow."

"Very easy to make. SUPER rich and delicious! Impressed my family. (Hooray!)"

"My husband also says this is his fav dessert ever, and he’s usually not even that much of a chocolate fan!"

First, make the crust. Add the dates, nuts, almond butter, cacao powder, salt, and cinnamon in a food processor.

Blend until you have a slightly sticky dough that comes together.

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 frequently over medium-low heat until melted and smooth.

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 and sprinkle with flaky sea salt.

Refrigerate the tart for at least 2 hours before serving and enjoy!

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