Caramel Chocolate Tart

For the caramel:

• 1/2 cup Coconut Oil
• 1/2 cup Maple Syrup
• 5 Tbsp Almond Butter
• 2 tsp Vanilla Extract
• 1/8 tsp Sea Salt
• 1/2 tsp Cinnamon

For the crust:

• 1/2 cup raw almonds
• 1/2 cup raw pepitas
• 1 cup raw walnuts
• 1/2 cup coconut sugar
• ¼ cup unsweetened cocoa powder
• 5 tablespoons coconut oil
• 1 teaspoon vanilla extract
• pinch of sea salt

For the top:

• 1 bag of Equal Exchange dark chocolate
• 1 Tbsp coconut oil
• 8 oz raspberries or strawberries

Instructions:

Caramel

1. In a double boiler method using a glass bowl over a pot of water, melt the coconut oil and maple syrup until fully combined.
2. Add the almond butter, vanilla, salt and cinnamon and whisk until smooth.
3. Set aside.

Crust:

1. Pulse together the nuts & seeds in a food processor until it looks like a nut meal, chopped very fine.
2. Add all the additional crust ingredients and pulse until well combined.
3. Press the mixture into a 10 inch spring form pan. Make sure to get around the sides as much as you can to make it stretch.
4. Pour the caramel sauce into the crust and spread it evenly.
5. Place the pan into the freezer to set while you prepare the topping.

Topping:

1. Fill a small pot 1/4 the way with water.
2. Place the chocolate chips, cinnamon & coconut oil into a glass bowl. Set on top of the pot, like a double boiler.
3. Turn burner on medium, stirring often.
4. When the chocolate & oil is melted evenly, remove bowl from heat. 
5. Let cool for 10 minutes so it does not melt the rest of the tart when you pour it in.
6. Remove the tart pan out of the freezer and pour chocolate on top.
7. Spread it over the caramel and add the raspberries in a desired placement.
8. Place the tart back into the freezer for 1 hour.
9. Use a warmed sharp knife to cut into and seriously enjoy.