Vegan Chocolate Caramel Tart

Soak the dates in hot water for 10 minutes while blending the nuts in a high-speed blender or food processor until fine. Add the cacao, dates and water and blend until it becomes a slightly sticky dough. You can add more cacao if it’s not chocolatey enough for you. Press down the crust with your hands in a tart mold with a removable bottom lined with bands of parchment paper. Place it in the freezer while you make the other layers.

For the caramel layer: Soak the dates in water then drain the water and blend them in a food processor along with the salt, tahini and vanilla. Blend until smooth, scraping the side of the blender if required. Spread the caramel layer on top of the brownie crust and place it in the freezer while making the chocolate ganache.

For the ganache: In a saucepan over medium heat, stir the dark chocolate until melted (or melt in the microwave in a bowl for 20-30 seconds). In your cleaned blender, add the top of the coconut cream (only use the coconut cream separated from the coconut milk/water) and while blending slowly pour a little bit of the melted chocolate a little bit at a time to blend well. If you live in a cold climate or if your coconut cream was in the fridge, heat up the coconut cream slightly before blending with the melted dark chocolate so it doesn’t harden up. Add the vanilla and blend a bit more before pouring on top of your tart.

Place the tart in the fridge for 2-4 hours to set. Remove the tart 5-10 minutes before serving and top with berries.