*Before getting started, make sure your almonds are toasted and your dates are soft. Toast whole raw almonds for 7-10 minutes at 350 degrees F or until fragrant. Remove from the oven and allow to cool. To soften dates if they have been in the fridge, soak them in warm water for 5 minutes (medjool dates are larger and softer than deglet noor, see notes if using medjool). 

1. To make the crust, add the oats, almond flour, cocoa powder, espresso powder and salt to a food processor and pulse to break down the oats into a fine crumble. 
2. Remove the dates from the soaking water (reserving the water) and add them to the food processor. Pulse again to break down the dates. Check the mixture and make sure the dates are fully broken down before continuing. 
3. Add the applesauce, almond butter, and vanilla extract. Pulse the mixture until it starts clumping up.
4. Add the cooled toasted almonds and pulse to break them down into smaller pieces. I like keeping them a little bigger so they add some texture to the crust.
5. Finally, splash in 2 tbsp of the water the dates soaked in (or liquid sweetener) and pulse a few more times until the dough starts to form a ball and can stick together when pressed between your fingers.
6. Press the dough into a 9” tart pan with removable sides. Press it evenly along the bottom of the pan, up the sides, and create a nice 1⁄2 inch flat crust. See notes if using a different sized pan.
7. Refrigerate the crust while you make the filling.
8. To make the filling, add 1 cup full fat canned coconut milk (make sure you use 1 cup not 1 full can!) and 1 cup chocolate chips to a small pot. Turn the heat on low and allow the chocolate chips to gently melt into the warming milk. The milk just needs to be warm enough to melt the chips, it shouldn’t boil. Stir frequently to encourage the chips to melt and ensure they don’t stick to the bottom of the pot. *Alternatively, use your microwave making sure to not overheat the milk.
9. When most of the chocolate chips are melted but there are still a few chunks of unmelted chips, take the pot off the heat and add in the remaining 1⁄4 cup solid chocolate chips and vanilla extract. Stir the mixture and use that heat in the pot to melt the cold chocolate chips. Adding these cold pieces can help cool your milk mixture down a bit. 
10. When all the chocolate pieces are fully melted, remove the crust from the fridge and carefully pour the chocolate mixture into the center of the tart. Gently tap the tart on the counter to encourage any little bubbles to pop and return the tart to the fridge to set.
11. After 30 minutes the tart will be set enough that you can garnish the top with some more chopped toasted almonds, a drizzle of almond butter or even fresh fruit. Because the tart won’t be fully set you can gently press the toppings into the chocolate filling to make sure they stick. Return the decorated tart to the fridge until fully set, another 1 and a half hours.
12. Store the finished tart in an airtight container in the fridge until ready to serve. Store leftovers in the fridge for up to 1 week or freeze for longer storage.