Chocolate Date Caramel Tarts Recipe

For the crust:

2 cups (250 grams) almond flour
1/8 teaspoon fine sea salt
¼ cup maple syrup
¼ cup extra virgin unrefined coconut oil, melted

For the date walnut filling:

160g (about 10) Medjool dates soaked in ½ cup of warm water
2 tablespoons extra virgin unrefined coconut oil, melted
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 cup (112 grams) toasted walnuts, chopped (divided use)

For the ganache:

1/2 cup maple syrup
1/4 cup (60 grams) extra virgin unrefined coconut oil
1/2 cup (50 grams) unsweetened cocoa powder