1cupmedjool dates (soft & pitted) about 9 or 10 large dates
3/4cupraw pecans can sub for almonds
1/2tspfine sea salt
10.5ozcanned coconut cream*refrigerated 24hrs in advance (can sub for coconut milk)
4oz60%-85% dark chocolateroughly chopped (I like using 72%)
1tsppure vanilla extract
A large pinch of sea salt
2/3cupMedjool datesabout 6 or 7 large Medjool dates
1/3cuprefined coconut oil (unrefined coconut oil will bring a coconut-ty taste)
If your dates aren't pitted, remove the pits from the dates. Soak your dates in hot water for 5 minutes and drain well, If the dates aren’t soft.
Add walnuts, pecans, pitted dates, almond butter, cacao powder, cinnamon, and salt to a food processor. Blend until you have a dough that's slightly sticky and comes together, when you press it with your fingers.
Add the crust mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use your hands to smooth out the surface of the tart. Place it in the freezer for 20 minutes to firm up and clean your food processor.
Add the chopped dark chocolate, coconut cream, and coconut oil to a saucepan. Whisk over medium-low heat until melted and smooth, whisking frequently. Let the chocolate slightly cool.
Once the chocolate mixture has slightly cooled, add it to afood processor with sea salt, dates, and vanilla. Blend until creamy, thick, and smooth. Scrape down the sides, as needed. Taste and adjust seasonings, as needed.
Assemble the tart
Add the chocolate filling into the chilled tart crust, sprinkle with flaky sea salt, and refrigerate for at least 2-3 hours to allow the tart to set and firm. Garnish with fresh berries, mint, or chopped nuts. Let the tart sit out at room temperature for 10 to 15 minutes before serving.
Tips for making the best chocolate tart
This recipe can be made ahead of time. Simply store covered in the fridge for a few days.
To balance the chocolate, garnish with fresh berries and/or something tart like lemon zest.