Smoked chocolate ganache layer:
Almond cream layer:
1In a food processor, pulse cashews, cinnamon and sea salt until nuts are roughly chopped. Add pitted dates and pulse until everything sticks together. Transfer crust "dough" to a mixing bowl and work in the puffed rice.
2Use a paper towel to lightly grease tart pan(s) with a little bit of coconut oil. Press dough in using your fingers and just enough crust dough to cover the bottom of the pan. If you have leftovers, make extra mini tarts in cupcake tins!
3Melt coconut oil and smoked chocolate chips in a double boiler. Spread a thin layer of chocolate in the tart pan, and then transfer to freezer to let set. Reserve a few tablespoons or more of melted chocolate to drizzle on top... just leave it in the double boiler so that you can easily reheat it later.
4In a blender, combine ingredients for the almond cream layer until smooth. It should be slightly airy and pourable, like a thick smoothie. add coconut milk if needed to loosen the mixture. Check on the chocolate layer and make sure that it is fully hardened before topping the tart with the almond-cream layer. Fill tart pan to the brim. Sprinkle the top with marshmallows and puffed rice - whatever proportion you think looks good! return tart to freezer for another 15+ minutes, until almond-cream layer is firm.
5Finally, reheat melted chocolate in double boiler and warm the caramel sauce. Drizzle both over the chilled tart. Return to freezer until ready to serve! to serve, gently remove the tart from the pan and let sit for a few minutes at room temp, until it's easier to cut tarts with a knife. You can also slice tart and return slices to freezer until ready to serve. I think the best texture is when frozen or when they've been sitting out at room temp for about 10 minutes. They can hold for an hour or two at room temp, but the almond-cream layer will soften significantly.