1. To make the tart crust, pop the cashews and walnuts into a food processor and pulse these for a few seconds until slightly crushed.
  2. Add in the cacao powder, dates and coconut oil and blend so that all of the ingredients are well combined.
  3. Pour this into the base of your tart tin (I like to use the loose bottom tins) and take some of the mixture up the sides, to create a case for the filling. Pop this into the freezer whilst you make the caramel.
  4. Add all of the caramel ingredients into a food processor and blend. Gradually add in splashes of coconut or almond milk to help everything blend. Continue to blend until you're left with a really smooth, spreadable mixture.
  5. Spread the caramel into the tart case and smooth out. Leave this in the freezer to chill for 3 hours or overnight.
  6. Garnish with a drizzle of melted dark chocolate and some chopped chocolate pieces.