healthy maven
step one
Place the granola and coconut oil in a food processor process until you have an even mixture with texture like wet sand. Press the granola mixture into the pan tightly and bake for 20 minutes at 350ºF until the crust is golden brown. Let the crust cool completely.
step two
Melt the dark chocolate and pour over the cooled crust. Place in the fridge and let it set for about 20 minutes. It doesn’t need to be solid all the way through, but the top has to be firm.
step three
While the chocolate is setting, make the pumpkin cashew filling. Place the filling ingredients in a high powered blender or food processor and blend until smooth. Pour the filling into the pan and use a rubber spatula to smooth the top as best you can. Tap the pan a few times to release any air bubbles. Place in the fridge or freezer to chill.
step four
To make the caramel, combine the ingredients in a small nonstick pot and place over low heat for about 10-15 minutes, stirring every few minutes. The sauce will be a light brown, golden color. The sauce thickens as it cooks. Remove from the heat to cool after it is cooked and thickened.
step five
While the caramel sauce cooks, toast the pumpkin seeds in a dry skillet over low heat. Remove from the heat once they become fragrant and start to make a popping sound.
step six
Once the caramel is cool, pour it over the pumpkin layer and top with the toasted pumpkin seeds and flaked sea salt. Chill the whole tart in the fridge for at least 4 hours but ideally overnight or several hours in the freezer.