Vegan Salted Chocolate Cream Tart

Scaled for 12 portions · 6 steps

9–10large Medjool dates ((~ 7 oz / 200g) (see Note 1) )0.5 cup(56g) raw walnuts0.75 cup(85-90g) raw pecans (or almonds)4 tbsp(64g) smooth almond butter0.5 tspfine sea salt0.5 tspground cinnamon5 tbsp(30g) unsweetened cocoa powder or raw cacao powder2 tbspraw cacao nibs ((optional))300 g(300g) coconut cream from a can of full-fat coconut milk or coconut cream ((~ 1 1/3 cups) (see Note 2) )0.33 cuprefined coconut oil ((65g when in semi-solid form) (see Note 3) )6–7large Medjool dates ((see Note 1) )1 tsppure vanilla extract—Fresh raspberries or other berries—4 oz (114g) 60%-85% dark chocolate, roughly chopped ((I like using 72%))—A large pinch of sea salt—A few sprinkles of flaky sea salt for topping

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Cook Vegan Salted Chocolate Cream Tart · Cookbook