For the crust
- 11/4 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
- 11/2 cups dark chocolate, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
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.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in freezer to set while working on the filling.
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.
Pour mixture into tart and refrigerate overnight to set. Garnish with fresh cherries, slice, and serve.