FOR THE BOTTOM Place nuts in a food processor and grind finely. Yes according to preference, the nut flour can be ground a little coarser, or quite fine. Add dates, cocoa, maple syrup and salt. Mix until a soft "kneadable" raw base is formed. See video.
300 g Nuts, 2 tbspn Cocoa, 230 g Medjool dates, 2 tbspn maple syrup, A pinch of salt
Pour dough into a tart pan and press in evenly with your fingers or a silicone spatula. Pull the edges a little higher.
Put in the refrigerator.
For the filling Provide a pot. Add in coconut milk, maple syrup, raw cane sugar, vanilla and shredded coconut. Stir slowly over medium heat until everything is well combined and the coconut shreds look really "juicy". Remove the base from the refrigerator and pour in the filling. Flatten again with your hands or a silicone scraper until everything is straight and clean in the mold. Put back in the refrigerator.
300 ml Coconut cream, 60 ml maple syrup, 50 g Raw cane sugar, ½ tbspn Bourbon vanilla, 300 g Coconut shavings
For the GANACHE, heat vegetable milk in a saucepan, then add coarsely chopped chocolate and place lid on top. Do not touch for five minutes and allow to melt.
240 ml Plant milk, 250 g dark
Remove lid again and mix with a whisk or silicone scraper until everything is well combined. Allow ganache to cool to room temperature for 20 minutes before pouring into tart pan. Even if the ganache seems very liquid at first, it becomes solid!
Place finished tart, covered, back in refrigerator and let set and firm up for at least 2 hours, ideally overnight.
If any filling remains, roll into small balls and garnish the finished tart with them.
Garnish with shredded coconut and cacao nibs, cut into pieces and serve.
Coconut shavings, Cocoa nibs
To store, place covered in the refrigerator and consume within 3 days. Otherwise, cut into pieces and put in a box in the freezer. Remove and allow to thaw about 20 minutes before eating.