Rich Chocolate Tart with a Creamy Caramel Filling

1. In a high-powered blender or food processor, blitz the oats and almonds until they resemble fine breadcrumbs.
2. Add the remaining crust ingredients and blend until combined. Press into a greased tart tin and place in the freezer.
3. To prepare the caramel: Remove the pits from the Medjool dates then place in a small bowl. Cover with boiling water and let sit for 5-10 minutes. Drain.
4. Drain and rinse cashews, then add with dates to a high-powered blender or food processor. Blend until combined.
5. Scoop the solid cream out of supreme cream can into a bowl and set aside. Pour the rest of the liquid cream into the date/cashew mixture (about 1/4 cup), add the vanilla and salt and blend until smooth and creamy.
6. Spread the caramel over the base and return to the freezer.
7. To prepare the chocolate ganache: In a medium saucepan over low heat, stir the solid coconut cream until melted. Break the chocolate into chunks and add to the cream, stirring constantly, ensuring it does not boil.
8. Once the chocolate has melted, remove from heat and add in the maple and cacao. Stir until combined. Allow to cool slightly before pouring over the caramel.
9. Spread the ganache evenly with a spatula then place in the fridge to set.
10. Slice and enjoy with a dollop of yoghurt or fresh berries!

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INGREDIENTS