Ingredients:

  • 1 cup (115g) raw almonds
  • 1 cup (150g) pitted Medjool dates, packed
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) melted coconut oil
  • 8 oz (225g) dark chocolate (70% cocoa or higher), finely chopped
  • 1 cup (240ml) full-fat canned coconut milk
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Pulse the raw almonds in the food processor until they reach a coarse, sandy texture.
  2. Add the pitted dates and sea salt. Process until the mixture clumps together into a sticky dough.
  3. Drizzle in the melted coconut oil and pulse one final time to incorporate.
  4. Transfer the dough to the tart pan. Press firmly and evenly across the bottom and up the sides until the surface is smooth.
  5. Place the finely chopped dark chocolate in a heat-proof glass bowl.
  6. Pour the canned coconut milk into a small saucepan and heat over medium until it just begins to simmer.
  7. Immediately pour the hot coconut milk over the chocolate and let it sit undisturbed for 5 minutes.
  8. Stir in the maple syrup and vanilla extract using a silicone spatula, whisking gently from the center outward until glossy.
  9. Pour the chocolate filling over the prepared crust and smooth the top with a spatula.
  10. Tap the pan gently on the counter to release any trapped air bubbles.
  11. Place in the refrigerator for at least 4 hours, or until the filling feels firm to the touch.
  12. Just before serving, sprinkle the top with flaky sea salt.