Coffee Caramel Popcorn Tart

Ingredients:

3/4 cup almond meal
1/4 cup oat flour
1/4 cup cacao
2 tablespoons coconut oil
almond milk

1-1/4 cup raw cashews, soaked
1/4 cup maple syrup or agave
1/4 cup strong brewed coffee
2 tablespoons coconut cream
1/2 vanilla bean
a pinch of salt

1/2 tablespoon coconut oil
1 tablespoon popcorn kernels
1/2 cup sugar
1/4 cup coconut cream
1 tablespoon vegan butter
a pinch of salt

Combine crust ingredients and press into a tart pan.

Combine filling ingredients and puree in a blender until smooth. Pour over the base and freeze until set.

Pop the popcorn in the oil and allow to cool. Sift the unpopped kernels out. Meanwhile, allow sugar to melt in a saucepan and add the remaining ingredients. Bring to a boil and continue to cook until the mixture is uniform. When the caramel is slightly cooled, stir about 2/3 of it into the popcorn.

Arrange the popcorn on top of the tart. Drizzle the remaining caramel on top. Sprinkle with sea salt flakes if desired.