Snickers Tart With Salted Caramel
[Vegan, Gluten-Free]

To Make the Crust:

1. Pre-heat the oven to 350°F.
2. Place chestnut flour, almond flour, butter, syrup, salt, and water into a bowl and knead it into a crumbled yet sticky dough.
3. Press the dough into a pie tin and pierce it with a fork.
4. Put the oven in the oven and bake it for 10-15 minutes.
5. The bottom should be golden and solid. It will appear soft when it has just come out of the oven, but will crisp up as it cools.
6. Place in the refrigerator until cool and ready to use.

To Make the Salted Caramel Layer:

1. Place the dates into a bowl and pour boiling water over them. Let them soften for 15 minutes.
2. Pour the water and add all the ingredients for the caramel in a blender or food processor and blend completely until even and creamy.
3. Spread the caramel over the cooled crust and sprinkle the peanuts on top. Let it set for 1 hour.

To Make the Filling:

1. Place the coconut cream to a pan and melt it on low heat.
2. Add the chocolate slowly and stir until all the chocolate is melted.
3. Pour the chocolate filling over the cooled caramel and peanuts and sprinkle the salt on top.
4. Put the pie in the refrigerator for at least 1 hour before serving.