Vegan Salted Chocolate Cream Tart

Bahan-bahan (12 porsi)

• 9 to 10 large Medjool dates ((~ 7 oz / 200g) (see Note 1) )
• 1/2 cup (56g) raw walnuts
• 3/4 cup (85-90g) raw pecans (or almonds)
• 4 tablespoons (64g) smooth almond butter
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 5 tablespoons (30g) unsweetened cocoa powder or raw cacao powder
• 2 tablespoons raw cacao nibs ((optional))
• 10.5 oz (300g) coconut cream from a can of full-fat coconut milk or coconut cream ((~ 1 1/3 cups) (see Note 2) )
• 4 oz (114g) 60%-85% dark chocolate, roughly chopped ((I like using 72%))
• 1/3 cup refined coconut oil ((65g when in semi-solid form) (see Note 3) )
• 6 to 7 large Medjool dates ((see Note 1) )
• 1 teaspoon pure vanilla extract
• A large pinch of sea salt
• A few sprinkles of flaky sea salt for topping
• Fresh raspberries or other berries