1 cup coconut cream (top layer from a can of coconut milk left in the fridge overnight)
1 teaspoon vanilla extract
A pinch of sea salt
For the Toppings:
To make the crust, add all ingredient to a food processor and pulse together until sticky batter forms.
To make the filling, melt chocolate chips in a double boiler, then add coconut cream, vanilla extract and sea salt. Keep over heat and stir until everything is fully mixed.
Press the crust batter into tart pan until compact and level. Pour filling over the top of the crust and place in the fridge for 4+ hours. Decorate the way you like! I love to add dots of frosting or frosting flours, as well as edible flowers, chopped nuts, and berries.