In your food processor, combine the nuts and dates. Pulse until the mixture resembles coarse crumbs and sticks together when pressed. If the mixture is too dry, add a few drops of water or more dates as needed. Press the crust mixture evenly into the bottom and up the sides of your tart pan. Make sure it's compact for a sturdy base.
Preheat your oven to 350°F (175°C). Place the crust in the oven and bake for about 10-12 minutes, or until it’s lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling.
In a saucepan over low heat, combine the coconut milk and chocolate chips. Stir continuously until the chocolate chips are completely melted, and the mixture is smooth. Remove from heat and whisk in the cocoa powder and salt until well combined.
Pour the chocolate filling into the cooled crust, spreading it evenly with a spatula. Allow it to cool at room temperature for a few minutes before transferring it to the refrigerator to set. Let it chill for at least two hours, or until firm.
Once the tart has set, carefully remove it from the tart pan. Slice into wedges and serve as is, or top with fresh berries, vegan whipped cream, or a sprinkle of cocoa powder for an added touch. Enjoy every rich, chocolatey bite!
