Salted Chocolate Cream Tart

Remove pits from the Medjool dates (9 large). If not soft, soak in hot water for mins (5), then drain well.

Add the [large Medjool dates], raw walnuts (0.5 cup), raw pecans (0.75 cup), smooth almond butter (4 tbsp), fine sea salt (0.5 tsp), ground cinnamon (0.5 tsp), and unsweetened cocoa powder or raw cacao powder (5 tbsp) to a food processor. Blend until a slightly sticky dough forms. If using, fold in raw cacao nibs (2 tbsp).

Press the dough into a tart pan with a removable bottom (9 inch). Place in freezer to firm up for mins (20) and clean the food processor. Start 20m timer

While the crust chills, heat a saucepan over medium-low heat. Add coconut cream (10.5 oz), dark chocolate, roughly chopped (4 oz), and refined coconut oil (0.33 cup). Whisk frequently until melted and smooth. Let cool slightly.

Remove pits from the Medjool dates (6 large) and tear into pieces. Add them to the food processor with pure vanilla extract (1 tsp), sea salt (1 pinch), and the melted chocolate mixture. Blend until combined and completely smooth. Taste and add more [sea salt] if needed.

Pour the [chocolate filling] into the [chilled tart crust]. Garnish with flaky sea salt (1 sprinkle). Chill in the freezer for hours (2) until set. Garnish with [fresh raspberries or other berries] and let sit at room temperature for 15 mins (10 to) before serving. Start 120m timer