1.5cupsmedjool datesif the dates are dry/tough, soak in a bowl of warm water for 30 mins before making these
1can coconut creamchilled so the creme separates (discard the water/thin part)
1/2cuppaleo/vegan chocolate chipsLily's or Enjoy Life.
chocolate chips or 1/2 a chopped chocolate bar for topping
Place cashews in the food processor and process until finely ground.
Add the dates to the food processor and process until a smooth mixture forms
Add the cocoa powder, and sea salt and pulse to combine.
Spread crust mixture into mini tart molds and press to flatten. Place in the fridge to chill while you make the ganache.
Place chocolate chips and coconut cream in a saucepan over low heat, reserving a tiny bit of the coconut cream for topping. Stir until chocolate chips melt into the coconut cream and are thoroughly combined, about 10 minutes.
Remove from heat and allow to cool for 5 minutes, then pour into the tart molds.
Chill for 1-2 hours, then top with extra coconut cream and chocolate pieces. Serve and enjoy!