No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}

INGREDIENTS

Crust:

2 cups

sliced or whole almonds (or other nuts such as walnuts, pecans, or hazelnuts), raw or lightly toasted and cooled

1/2 cup

cocoa powder (I usually use raw cacao powder, but natural or dutch-process cocoa will work too)

1/4 tsp

fine sea salt

1/4 cup

maple syrup

1 1/2 cups

raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)

3/4 cup

cocoa powder (preferably natural) or raw cacao powder

2 tbsp

finely ground chia seed

1/2 cup

+ 2 tablespoons (145 ml) maple syrup (or more to taste)

1 1/4 cups

water

1/4 tsp

fine sea salt

1 tsp

vanilla extract

1/2 cup

+ 2 tablespoons (130 g) melted extra-virgin coconut oil

1 13 ounce can

coconut cream (or 2 cans full-fat coconut milk), chilled overnight

1 tbsp

maple syrup

1/2 tsp

vanilla extract

dark chocolate shavings

arils from half a large pomegranate (optional)