Starting with your crust, pulse your walnuts in a food processor until they're finely chopped.

Add in the dates, and pulse until they're chopped.

Add in your cocoa powder and salt and blend together a few times. Pour in the water, and blend the crust until a sticky dough forms.

Line a 10u0022 pie dish with parchment paper- I like to cut two thick strips and layer them vertically and horizontally so that the tart is easier to lift once its ready. Flatten the crust to the bottom of the pan and up the sides. The crust doesn't need to reach the top of the pan, but should be at least 1u0022 high.

For the filling, pour your coconut milk and chocolate chips into a saucepan over medium/low heat. Whisk together until the chocolate is fully melted, it should take about 5-7 minutes.

Once smooth, mix in your pure maple syrup. Let the mixture thicken for a few more minutes, continuing to whisk.

Remove from heat and mix in your vanilla extract.

Pour the filling over the crust. Let it set in the fridge for at least 4 hours, or overnight.

If you prefer more of an ice cream texture, serve the tart straight from the freezer. If you want more of a pudding-like texture (as pictured), serve from the fridge.

Serve with fresh berries, whipped cream, shaved chocolate, and extra nuts. Leftovers can be frozen for up to 2 months, or kept refrigerated for up to two weeks.