• Preheat your oven to 350 degrees f.

To make the crust:

• Place the nuts and coconut in a food processor and pulse until coarsely ground.
• Add salt, coconut oil, and honey then pulse a few more times until wet and sticky.
• Transfer to a 10-inch tart pan and press into an even layer.
• Bake for 18-20 minutes in your preheated oven, or just until golden. Allow it to cool while you make the ganache.

To make the ganache:

• Place your coconut milk, honey, and coconut butter into a saucepan. Heat over medium-high heat and whisk constantly using a hand blender or a milk frother until smooth and bubbly.
• Remove from the heat.
• Immediately add your chopped chocolate and allow it to sit for 5 minutes in the hot milk mixture, until it melts.
• Add the vanilla then whisk until smooth and the chocolate is fully melted. Your ganache should already be considerably thick at this point, see photos for reference.
• Pour your ganache over the nut base in the tart pan.
• For best results refrigerate for 24 hours (or at least overnight). You may choose to lightly sprinkle your tart with sea salt before serving as I did in the photos.
• Slice and enjoy!