A Crumbly Nutty Tart Base, with a Layer of Gooey Date Caramel, Topped With Smooth Dark Chocolate
Place your pecans, and hazelnuts into a blender, and blend until bread crumb consistency.
Mix in your cashew butter and press into two lined single cake tins (Use a cupcake tray if you dont have mini singular tins).
Blitz your dates, cashew butter, and almond milk in a blender. Stir and continue to blitz until sticky and smooth. Add more milk if your caramel is too thick.
Layer your desired amount of date caramel over the top of your base and place in the fridge whilst you melt the chocolate.
Melt in a microwave in intervals of 10-20 seconds or in a bowl over a pan of boiling water (if you use this method make sure no steam or water gets into the chocolate or it will set.)
Once melted layer your desired amount over your tarts. Place them in the freezer until you want to eat them!