Name: Salted Caramel Chocolate Tart
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 12 servings
Ingredients: 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted); 1.5 cups raw pecans (if nut-free, you could try using oats, but we haven’t tested it); 0.25 cup cacao or cocoa powder (unsweetened); 1 pinch sea salt; 15 large medjool dates, pitted (15 large dates yield ~1 ⅓ cups or 270 g pitted); 0.25 cup canned coconut cream (we like Savoy brand); 0.5 tsp vanilla extract; 0.5 tsp sea salt; 1 cup semisweet chocolate chips (vegan-friendly as needed // we like Enjoy Life brand); 0.33 cup canned coconut cream (we like Savoy brand); null null flaky sea salt (such as Maldon)

Instructions

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1

If using a traditional 9-inch pie pan or an 8 x 8 square pan, line it with parchment paper, ensuring all sides are covered and flat. If using an 8- or 9-inch tart pan, oil it well (preferably with avocado oil).
2

Prepare all your [medjool dates, pitted] by placing them in 2 small heat-proof bowls (separated for crust and caramel) and covering with boiling water. Set aside, uncovered, to soften for minutes (10).
3

CRUST: To a food processor, add raw pecans (1.5 cups), cacao or cocoa powder (0.25 cup), and sea salt (1 pinch) and pulse until a fine meal is achieved. Drain one bowl of [medjool dates, pitted], remove pits if not already pitted, and add them to the food processor. Process until fully combined — about minute (1).
4

Transfer crust mixture to your pan and use clean hands to press it evenly across the bottom and up the sides of the pan. Transfer to the freezer to set for minutes (30).
5

CARAMEL: Wipe out your food processor bowl. Drain the remaining [medjool dates, pitted] and place them in the food processor. Add canned coconut cream (0.25 cup), vanilla extract (0.5 tsp), and sea salt (0.5 tsp), and turn the food processor on. Pause a few times to scrape down the sides of the food processor, and continue processing until the mixture is lightened in color and very thick and smooth. Remove the crust from the freezer and add the caramel filling to the crust. Spread into an even layer and return to the freezer to set while you prepare the ganache.
6

GANACHE: Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the semisweet chocolate chips (1 cup) to a small glass or metal bowl along with canned coconut cream (0.33 cup). Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon until fully melted and silky (~minutes (5)). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
7

Remove the tart from the freezer and pour chocolate ganache over the top of the caramel layer. Smooth over the top layer of chocolate and place in the freezer to set for at least hour (1), or as long as overnight.
8

Once set, remove from the freezer and let the tart warm up for about minutes (15) before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan or 8 x 8-inch baking dish, simply lift tart out of the dish and slice to serve. Option to decorate the top with an extra dusting of cocoa and/or [flaky sea salt] such as Maldon.
9

Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days.