Ingredients:

  • 1 cup (130g) Raw Pepitas (Pumpkin Seeds)
  • 1/2 cup (50g) Sliced Almonds
  • 1 cup (150g) Medjool Dates, pitted and packed
  • 2 tbsp (15g) Raw Cacao Powder
  • 1/4 tsp (1.5g) Flaky Sea Salt
  • 9 oz (255g) high-quality Dark Chocolate (72% cacao or higher)
  • 1 cup (240ml) Full fat Coconut Milk (Canned)
  • 1 tsp (5ml) Pure Vanilla Extract
  • 2 tbsp (30ml) Grade A Maple Syrup

Instructions:

  1. Place the 1 cup raw pepitas and 1/2 cup sliced almonds in the food processor. Pulse until the mixture resembles coarse sand. Note: Do not over process or you will end up with seed butter.
  2. Add the 1 cup Medjool dates, 2 tbsp raw cacao powder, and a pinch of salt. Process until the mixture clumps together when pressed between your fingers. Note: If it's too dry, add a teaspoon of water.
  3. Press the seed mixture firmly into the bottom of a 9 inch tart pan or lined square tin. Use the bottom of a measuring cup until the surface is perfectly flat and compressed.
  4. In a small saucepan, bring the 1 cup full fat coconut milk to a gentle simmer. Remove from heat immediately once small bubbles appear around the edges. Note: Boiling too hard will break the emulsion.
  5. Place the 9 oz chopped dark chocolate in a heat proof bowl. Pour the hot coconut milk over it and let it sit for 5 minutes. Stir gently until the mixture is glossy and completely smooth.
  6. Whisk in the 2 tbsp maple syrup, 1 tsp vanilla extract, and the remaining sea salt. Continue stirring until no streaks of syrup remain.
  7. Pour the chocolate ganache over the prepared crust. Tilt the pan slightly until the chocolate reaches every corner and levels out.
  8. Transfer the pan to the refrigerator. Chill for 4 hours until the center no longer jiggles when shaken. Note: Patience is key for a clean slice.