Add the dates, almonds, walnuts, almond butter, sea salt, cinnamon and cacao powder or cocoa powder to a high-speed blender or food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers.

Fold the cacao nibs/ chocolate chips into the dough with a rubber spatula.

Press the dough onto the bottom and up the sides of a nine-inch tart pan with removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.

Heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil until melted and smooth.

Add the melted chocolate mixture to the clean food processor along with the dates, vanilla extract, and kosher salt. Process until everything is combined and completely smooth. Your filling should be smooth, silky, and rich.

Remove the tart crust from the freezer and pour in the chocolate filling. Garnish with flaky sea salt and taste for seasonings. Chill the tart in the refrigerator for two hours or until set and firm.

When ready to serve, garnish with berries, chopped toasted almonds, and raw cacao nibs or chocolate chips.