Chocolate, hazelnut and salted caramel tart

I've been wanting to make this tart for a few weeks now but I just haven't had the energy to do it until now. It was definitely worth it. I'm so proud of the result. Don't think I've ever managed to make something so pretty. The recipe is originally from the Merrymaker sisters' book but I've used the one on EatDrinkPaleo. It wasn't actually even that difficult to make and I've forgotten how good hazelnuts are.

Ingredients
For the crust:
360 ml almond flour
240 ml raw hazelnuts
2 tbsp coconut oil, melted or soft
1 egg
1 tbsp maple syrup
1 tsp vanilla essence

For the caramel layer:
150 pitted dates (soaked in boiling water for at least 10 minutes)
1 tbsp coconut oil, melted or soft
1 tsp vanilla essence
240 ml coconut cream (coconut milk is fine too)
1 tsp sea salt

For the chocolate layer:
100 g coconut oil
1 tbsp honey
1 tsp vanilla extract
6 tbsp cacao powder
2 tbsp crushed nuts of your choice for decoration

Preheat the oven to 180 degrees Celsius. Grease a tart tin (mine was 26 cm in diameter but smaller should work as well).
Begin with toasting the hazelnuts in a dry frying pan over medium heat for about 3-4 minutes. Swirl around frequently so that they don't burn but get a nice brown colour on all sides. Remove and let cool for a few minutes.
Place the hazelnuts in a food processor and grind into a fine flour (should take about a minute). Add the almond flour, coconut oil, egg, maple syrup and vanilla. Process until the mixture comes together.
Scoop the mixture out and make it to a ball. Place it and flatten it with a rolling pin in between two sheets of baking paper. Roll out by starting from the middle and roll out to the sides in each direction until it's about a 3-5 mm thick. Peel the top layer of baking paper off and flip the base over the tart tin. It's quite delicate so be careful. Mine broke quite a bit so I had to fill in the gaps when it was in the tin but that worked fine as well. Make sure the area where the sides and base meet are filled properly, preferably they need to be a bit thicker. Place a round sheet of baking paper to cover the base of the crust and put on baking beads (I used uncooked rice since I don't own any baking beads). Bake in the oven for 10 minutes, remove the baking paper with the beads or rice and bake for another 10 minutes or until it's golden brown. Set aside to cool in the tin.
For the caramel filling; Drain the water from the pitted dates. Place them in a food processor together with coconut oil and vanilla and process until the form a thick paste. Add the coconut cream and salt and process again until it's smooth (should take about a minute, scrapping down the sides as you go). Spread the caramel filling over the crust and place in the freezer for about 20-30 minutes.
For the chocolate layer; place coconut oil, honey and vanilla in a double boiler (a bowl placed over a pot of simmering water) and melt until combined. Add the cacao powder and whisk until it's smooth, probably only about 30 seconds, make sure not to overcook it. Take your base out of the freezer and pour the chocolate mixture over the caramel and spread with a spatula. Sprinkle with the crushed nuts and place in the freezer for another 5 minutes or so.

Serve with some whipped coconut cream or berries of your choice.
Leftovers can be stored covered in the fridge for about 5 days.