Chocolate Cardamom Tart

In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, raw cacao and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
1 8.8 Oz (250g) Bag D'vash Organics Khalas Dates
1 ½ Cups (214g) Roasted Almonds, Walnuts or Pecans
2 tablespoon Raw Cacao Powder
2 to 3 tablespoon Coconut Oil
Transfer the crust to your 9 inch (23cm) tart pan with a removable base and evenly press into the bottom and up the sides of the pan. Place in the freezer while we work on the filling.

Heat coconut milk in a small saucepan until simmering.
1 Cup (227g) Full-Fat Coconut Milk from the can
Place chocolate chips in a heat proof bowl and pour hot coconut milk on top. Let stand, untouched for 1 minute and slowly stir together until combined.
9 Oz (254g | 1 ½ Cups ) Vegan Dark Chocolate Chips
Stir in date syrup, vanilla and cardamom.
2 tablespoon D'vash Organics Date Syrup
1 teaspoon Vanilla Paste or Extract
¼ teaspoon Cardamom
Pour chocolate filling into crust, making sure to spread evenly.
Refrigerate for 2 hour or until set. Garnish with berries and/or flakey sea salt and enjoy!