For the date coffee caramel
For the tart base
For the chocolate ganache
To make the date coffee caramel, place the dates, nut butter, maple syrup, coffee and salt in a food processor and blitz for 1-2 minutes or until smooth. Set aside.
To make the tart base, pulse the biscuits in a processor until a fine breadcrumb texture is achieved.
Add the butter and cocoa and pulse again.
Press the mixture into a 22cm tart tin.
Spread the date caramel into the tart shell and smooth over with the back of an off-set spatula.
Arrange the walnuts in a concentric circle over the date caramel and refrigerate until firm.
Place the chocolate, cream and butter in a glass bowl. Microwave at 30-second intervals, stirring between each blast until melted and glossy.
Pour the ganache over the chilled caramel and swirl with a palette knife.
Chill for approx. 3 hours before serving.
Serve with a dusting of cocoa powder and coffee beans.