Crust

1. Preheat oven to 350. Grease a nine inch tart pan with coconut oil and place on a baking sheet.
2. Place the almonds and chia seeds in a food processor and pulse until mixture is a fine meal.
3. Add the coconut flour, baking soda and cocoa powder and pulse to combine.
4. Add the honey, applesauce, vanilla, vinegar and palm shortening and pulse until mixture forms into a ball.
5. Place ball of dough in the tart pan and evenly spread it on the bottom and up the sides of the pan.
6. Bake for 10-12 minutes. Remove from oven and let the crust cool

Filling

1. Heat a sauce pan over medium heat. Add all of the filling ingredients and whisk thoroughly until everything is smooth.
2. Pour filling in to the crust and let set in the refrigerator for about one hour or until the crème has solidified.

Ganache

1. Heat a sauce pan over medium heat and add the coconut milk and chopped dark chocolate. Whisk mixture occasionally until chocolate has melted.
2. Add honey/maple and whisk until combined. Then add cocoa powder
3. Once combined add the palm shortening and whisk thoroughly until ganache is creamy and smooth.
4. Let cool slightly and then pour on top of the solidified coconut crème layer.
5. Place tart back in the refrigerator to let the ganache set.
6. Sprinkle a little bit of Himalayan sea salt on top of ganache as it sets. (optional)

Caramel Sauce

1. Heat a sauce pan over medium-high heat and add all of the ingredients except the palm shortening. Whisk ingredients and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly.
2. Let mixture simmer for approximately 20-25 minutes or until your candy thermometer reaches 235-240 degrees. Be sure to whisk caramel frequently while it simmers.
3. Let mixture cool and drizzle across tart before serving.