For the crust

• 1 1/ 4 cup gluten-free rolled oats
• 12 dates, pitted
• 1/ 2 cup almonds
• 2 tablespoons melted coconut oil
• 3 tablespoons maple syrup

For the filling

• 1 (14 ounce) can coconut milk, refrigerated
• 1 1/ 2 cups dark chocolate, melted
• 1/ 4 cup maple syrup
• 1/ 2 teaspoon salt

Method

• Step 1

  Grease a 8x8 tart pan. In a food processor combine the oats, dates, almonds, coconut oil and maple syrup into the food processor until mixture looks like wet sand.

• Step 2

  Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in freezer to set while working on the filling.

• Step 3

  Remove the canned coconut milk from the refrigerator and without shaking it, gently flip if over. Open it and dump out the watery liquid. Scoop the firm coconut cream into a stand mixer. Whisk the cream on high for 1 to 2 minutes. Mixer on low, slowly add the maple syrup then chocolate until just combined. If there are still some coconut cream streaks, hand fold the mixture with a rubber spatula.

• Step 4

  Pour mixture into tart and refrigerate overnight to set. Garnish with fresh cherries, slice, and serve.