1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free)
2 tbsp coconut flour coconut flour
¼ tsp salt
1/3 cup cacao powder
220g (approx 10) fresh (Medjool) dates, pitted
Caramel tahini caramel filling
¾ cup smooth tahini or peanut butter
2/3 cup agave or pure maple syrup
2/3 cup coconut oil
2 tsp vanilla extract
1 tsp fine salt
1 Tbsp white miso paste
200g dark Chocolate chopped
1/2 chilled coconut cream
1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside.
2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process
until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky.
3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling.
4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling.
5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again.
6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache.
7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days.