Pulse nuts in food processor until somewhat chopped add dates, salt and coconut oil and pulse until mixture just starts to come together like cookie dough.
Remove mixture and press into tart pan. You can press a small amount partially up the sides.
Set aside and make the filling.
In a microwave safe bowl, melt the chocolate in the microwave. It doesn’t have to be 100% melted as the friction from the blender plus the heat from the coffee will continue to melt it while it’s blending. Melt the coconut oil (I do this in a glass measuring cup so I can see the measure the coconut oil melted with ease.)
Combine all ingredients into a high-speed blender and blend until smooth.
Pour into tart shell.
Cool in refrigerator until firm—I sometimes freeze mine so it sets faster.
To serve, cut into pieces with knife dipped into hot water and wiped dry after cutting each slice.
Optional: Garnish with coconut whipped cream, pomegranate seeds, or some berries.
