2 cups raw pecans
6 tbsp extra fine almond flour
1/2 cup melted vegan butter (we like Miyoko’s European style) or melted coconut oil
3 tbsp date syrup
1 cup Chocolate Date Tahini
1 cup coconut milk, warmed over the stove (keep an eye on it before it curdles! If cuddled, skim off the top before mixing)
1/8 tsp kosher salt
1 tbsp melted coconut oil
Large flake sea salt
Whipped cream or whipped coconut cream
Make the tart shell
Preheat the oven to 350. Pulse the pecans in a food processor until crumbly and ground, not super fine but not too rough. Mix with almond flour. With your hands, mix in melted vegan butter and date syrup. In a tart pan with removable bottom, press in the crust in an even layer and up the sides of the pan. Prick the pan all over with a fork. Transfer tart pan to center rack of the oven and bake until toasty and lightly crisp to the touch, 12-15 minutes. Let the tart crust cool fully.
Make the filling
Warm coconut milk over stove and pour hot (but not boiling) coconut milk over Chocolate Date Tahini in a mixing bowl, mix with spatula until fully combined. Add melted coconut oil, salt and combine.
Assemble the tart
Pour filling into cooled tart shell and place in refrigerator for 30 minutes.
Sprinkle with large flake sea salt and crumbled pecans or crushed almonds, and put in refrigerator to set overnight or freezer for 6 hours. Top with vegan whipped cream before serving!