DIRECTIONS:

Prepare the crust: Preheat the oven to 350°F. Lightly grease a 9-inch pie dish. Cut two long, 2-inch wide strips of parchment paper and place them over the pie dish in a crisscross fashion. This will make the tart easier to remove after freezing.

In a food processor, combine the pecans, oats, and salt. Process until they come to a coarse crumb. Add the coconut oil and maple syrup then process until a dough forms. The mixture should stick together when pressed between your fingers, but it shouldn’t be really sticky.

Transfer the dough to the pie dish into an even layer.  If the dough sticks to your fingers, lightly wet your hands and continue. Using a fork, poke the base of the crust ten times to allow steam to escape while baking. Bake in the oven uncovered for 13-17 minutes, until light golden brown. Cool completely.

Prepare the filling: In a small pot, scoop out the solidified portions of the can of coconut milk. Set aside 1/3 cup of the coconut water from the can then add the remaining portions to the pot. Turn the heat to medium, add chocolate and cook, stirring occasionally, until melted. Add the maple syrup, reserved coconut milk, and salt then whisk until smooth.

Pour the filling into the cooled crust. Transfer to a flat spot in your freezer. Allow cooling for 4-6 hours, until solid.

Using the parchment paper, carefully lift the tart out of the dish. Slice the tart then serve with chopped pecans. Store leftover slices in an airtight container in the fridge or freeze for a later date.

Inspired by Angela Liddon