NO-BAKE CHOCOLATE TART RECIPE

Directions

1. Crust Instructions 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.
2. Filling Instructions 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 a food 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.
3. 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.