Decadent, healthy and super easy!
Add all the base ingredients to a food processor and process until you get a fine crumb.
Press the base evenly into a 23cm (9 inch) tart pan, about 3cm up the sides, then place in the fridge while you prepare the filling.
Ensure all the filling ingredients are at room temperature and add them to blender and blend to a smooth consistency. You can also use a stand mixer or hand held mixers to combine the filling ingredients.
Pour the filling on top of the prepared base and gently shake the pan to spread it evenly. Return to the fridge while you prepare the ganache.
Roughly chop the chocolate and place it in a small bowl.
Bring the coconut cream to a boil in a small saucepan, then pour it on top of the chocolate and stir until the chocolate is melted. Stir in the macadamia oil and date syrup (if using).
Pour the warm ganache over your slightly chilled tart and quickly spread with the back of a spoon. Sprinkle with the slivered almonds and return to the fridge to set for 30 minutes before enjoying!
*You can use raw almond butter but the resulting tart won't be as rich.
**Whether you use the date syrup depends on the bitterness of the dark chocolate you use - if your chocolate has a high cocoa content, the addition of the syrup will balance out the bitterness.