Crust:
2 cups almonds
1 1/2 cups dates
Caramel:
1 cup dates
1 cup water, use as much or little as needed to get a thin caramel consistency
2 tablespoons chia seeds
1 tablespoon agave nectar
1/8 teaspoon sea salt
Chocolate:
3/4 cup cacao
2/3 cup maple syrup
2/3 cup melted coconut oil
juice and zest from 2 oranges
1 teaspoon vanilla (optional)
To make the crust: pulse the nuts in your food processor until crumb-sized, then add the dates and pulse until everything sticks together. Press into the bottom of a tart tin and put in the freezer.
To make the caramel: blend all ingredients (you can do this in the food processor) until smooth, adjusting to your desires. Spoon into the bottom on the crust and put back in the freezer.
To make the chocolate: blend all ingredients in your food processor until smooth. When the caramel in your crust is solid, spread the chocolate on top and put back in the freezer. Let it stay in there overnight, then garnish with sea salt and orange zest and serve.
