Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

First, make the crust. In a food processor, pulse dates, sunflower seeds, and sea salt until smooth. Press into a tart pan (I used a 13×4 rectangular tart pan, but a round one could also be used!). Place into fridge to set up while you make the other layers.

In a heavy bottomed sauce pan over medium-high heat, cook sugar and 2 Tbsp margarine until sugar is dissolved. Continue to cook, stirring often, until the mixture starts to turn light brown. Add in the culinary coconutmilk and cook for 1-2 more minutes until caramel is golden brown and thick, but not dark.

Remove from heat. Add in the salt, pumpkin spice, and vanilla. Stir to combine. Allow caramel to cool to room temperature – about 45 minutes on the counter or 30 minutes in the fridge.

After it has set up, pour caramel into crust, and put right into the fridge to help it firm.

While the tart is in the fridge, make the ganache. Melt chocolate chips and 1/4 cup margarine in the microwave for 1 minute, take it out and stir until smooth and shiny (if its not melted, return to microwave for 20 second intervals). Pour on top of caramel in the tart, and place back in the fridge for at least 1 hour before serving! Enjoy!

Notes

Substitutions