Method

1. Preheat the oven to 180°C and grease a tart tin.

Tart Shell

2. Combine almond flour, plain flour and cocoa powder in a bowl. Add the solid coconut oil and use your fingertips to rub it into the dry ingredients until a damp, sand-like texture forms. Stir through the maple syrup until the mixture holds together when pressed.
3. Press the mixture firmly into the base and sides of the tart tin. Prick the surface lightly with a fork to prevent air bubbles forming during baking. Bake for approximately 15 minutes, or until lightly golden around the edges. Remove and allow to cool completely.

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Salted Caramel

4. While the base bakes, prep the caramel filling: Place the dates in a bowl and cover with hot water. Allow to soften for 10 minutes, then drain. Transfer to a blender with the maple syrup, melted coconut oil, vanilla and salt. Blend until smooth and creamy. Set aside.

Pecan Praline

5. Add maple syrup and cinnamon to a saucepan over medium heat and cook until gently bubbling. 
6. Stir through the pecans until evenly coated. Spread onto a lined tray and bake for about 15 minutes, or until toasted and crisp. Allow to cool completely, then break into chunks.

Choc Ganache

7. Heat the milk in a small saucepan until hot but not boiling. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Allow to cool slightly so it thickens.

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8. To assemble, spread the salted caramel evenly over the cooled tart base. Pour the ganache over the top and smooth to the edges.
9. Scatter over the pecan praline and finish with a sprinkle of sea salt flakes.
10. Refrigerate for at least 2 hours, or until fully set, before slicing and serving.