• Begin by assembling all of the ingredients as listed.

Base

• Add the nuts, dates, coconut oil and water to the food processor and blitz until the mixture forms a dough consistency.
• Scrape the mixture straight into the tart tin and press down using the back of a spoon (dip the spoon in water to prevent it sticking to the mixture). Spread evenly across the bottom and up the sides of the tin.
• Place the base in the oven at 180 degrees and bake for 10 minutes, while you prepare the filling.

Filling

• Add a few inches of water to a saucepan and bring to a boil. Place a glass bowl over the top of the pan, creating a Bain-marie to melt the chocolate. Add the broken chocolate pieces to the bowl and melt over a low heat until the chocolate has melted.
• With the the heat still on a low setting, stir in the coconut cream and the maple syrup and stir until fully combined.
• Pour the mixture onto the tart crust, ensuring an even distribution.
• Place the tart in the fridge to set for a minimum of 2 hours or overnight.
• A short time before serving the tart, use the topping items to decorate the tart in a design you like, using the picture for inspiration!