MISO CARAMEL TART

Soak the almonds for 6 hours at least.

Drain them and put in a food processor with dates, raw cacao powder and a pinch of salt. Pulse until you reach a thick paste (or when the mixture starts to stick together).

Line a big tart pan (25 cm) with parchment paper and transfer the raw mixture to it. Press it evenly (with your fingers and/or with a spatula) into the bottom and sides of the tart pan, to make a neat tart base (or tart shell).

Refrigerate.

Check the dates. They need to be really soft. If they aren't soft enough, soak them first in hot water for 3-5 min.

Melt your coconut oil (if it's not liquid), setting your jar in hot water until it melts.

Blend all the ingredients in a food processor for 3-5 minutes or until you reach a very smooth and semi-liquid texture. You might need to scrap the side few times.

Take out the raw tart crust from the fridge.

Evenly spread the caramel over the raw tart crust. Refrigerate.

In the meantime, put all the ingredients for the chocolate ganache in the food processor. Pulse until smooth.

Take out the cake from the fridge and spread the chocolate ganache over the caramel.

Refrigerate for 3 hours before to serve!