For the crust

1. Grease four 4.75 inch tart pans* with removable bottoms (or a 9 inch tart pan with a removable bottom).
2. Place almond flour and salt into a large bowl. Add maple syrup and melted coconut oil and blend together with a fork until it resembles coarse meal, about two minutes.
3. Divide evenly among the pans. Press firmly and evenly into the bottom and sides of each tart pan with your fingers. Prick with the tines of a fork.
4. Let the dough firm and chill in the fridge for at least 20 minutes before baking.
5. Preheat oven to 350F. Bake for 8-13 minutes, or until golden but not dark. Remove from oven and set aside to cool while making filling.

Make date caramel filling

1. In a food processor puree the soaked, pitted dates along with the soaking liquid, melted coconut oil, salt and vanilla extract until thick and smooth. The texture should be slightly whipped. Small pieces of the date skin may remain. Stir in ¾ cup of the chopped toasted walnuts. Divide the mixture among the cooled tart shells and spread mixture into an even layer.
2. Set in the fridge while making the cocoa ganache.

Make the ganache

1. In the food processor, blend together maple syrup and melted coconut oil until well combined.
2. Add in cocoa powder and process until smooth scraping down the sides as needed.
3. Pour over date walnut base and spread out evenly over the top. Sprinkle with extra sea salt and the remaining chopped toasted walnuts. If desired, drizzle with a small amount of maple syrup or honey (I used honey, not vegan).
4. Return pan to fridge to set and firm for at least one hour before serving.