Happy Friday everyone! Look what I have for your lovely faces 🙂 I lovemaking dessert pies and tarts, but i’ve never make one before! So I decided to go for it and I believe it was successful 🙂

A few tips though, the tart holds much better after it’s been in the freezer for at least 12 hours, but it can only sit at room temperature for at most 10 minutes because it melts and will make a chocolate mess. It’s almost like ice cream without the dairy.

As much as you might also want to share this with your friends and family by taking it to thanksgiving lunch or dinner, you may need a huge ice bag with tons of ice to prevent the tart from melting. If you can’t find one, I’d recommend making the tart if you are having thanksgiving lunch or dinner at your house, that way it stays intact in the freezer until you’re ready to eat 🙂 Have a great weekend everyone!

Recipe for crust: modified from thisrawsomeveganlife.com

1 cup raw almonds
1 cup raw pecans
1 1/2 cup organic medjool dates

Caramel:

1 cup organic medjool dates
1 cup water
2 tbsp chia seeds
1/8 tsp sea salt

Chocolate:

3/4 cup organic raw cacao powder
1/3 cup organic pure maple syrup (or a little more if you want it sweeter, taste your batter)
2/3 cup melted organic coconut oil
Juice from two organic oranges
1 tsp organic pure vanilla extract

To make crust: pulse the nuts in a food processor until they are crumbly. Add dates and pulse until you get a sticky batter. Press into the bottom of a tart tin and put it in the freezer.

To make caramel: blend all caramel ingredients in the food processor. Press caramel into the bottom of the crust and put back in the freezer.

To make chocolate: blend all chocolate ingredients in a food processor. Pour chocolate on top of the caramel and place tart back in the freezer. Leave the tart in the freezer for at least 12 hours, preferably overnight.

When ready, top with orange zest and sea salt and enjoy a yummy slice, or two 😉