• Preheat oven to 350 degrees F.
• Grease a 9” tart pan with a removable bottom, or 8x8 pan, with coconut oil cooking spray and set aside. If you are not using a tart pan with a bottom that you can lift out, add a parchment paper sling to the pan to help with easy removal.

Prepare the Crust:

• In a large mixing bowl, combine the melted coconut oil, almond flour, arrowroot starch, coconut sugar, salt, and egg yolk. Stir vigorously until well combined. The texture should be sandy and crumbly, similar to what a graham cracker crust would feel like.
• Tip the crust into the prepared tart pan. Using the bottom of a measuring cup, pack the crust into the tin, pressing it into an even layer and up the sides. If your crust is sticking to the bottom of the cup, coat it with a bit of cooking spray.
• Transfer it to the oven on the middle rack. Cook for 18-20 minutes until the crust is golden brown. Since the crust is nut based, it can burn if you aren’t watching it. Once cooked, remove from the oven, and cool completely before adding the filling.

Make the Caramel:

• In a large saucepan or pot over medium heat, add the coconut sugar, sweetened condensed milk, maple syrup, ghee, and coconut milk. Whisk and cook until the mixture is smooth and the sugar crystals have started to dissolve, about 3 minutes.
• Turn the heat up to medium-high and bring the mixture to a boil. Whisk constantly, cooking for 8-10 minutes to thicken the caramel. Since the coconut sugar is dark, it will be harder to tell when the caramel is done. To test the caramel, use an instant read or candy thermometer and continue whisking and stirring the caramel until it reaches about 235 degrees. It is important you cook the caramel to this temperature and until it has thickened, or your tart will not set.
• Remove from the heat, add the vanilla and salt, and stir to combine. Immediately pour it into the cooled tart shell. Transfer to the fridge and allow the caramel to fully set for at least 2 hours or overnight. If you are in a pinch for time, set it in the freezer for one hour.
• Once the caramel is fully set, start the ganache.

Make the Ganache:

• In a small saucepan, add the coconut milk, chocolate chips, and cashew butter. Heat over medium-low, whisking intermittently. Stir until the chocolate mixture is smooth and glossy.
• Pour over the chilled tart, and using an offset spatula, spread the ganache atop the caramel, swirling the chocolate to the edges of the pie. Top with a generous pinch of flaky salt. Allow to set at room temperature for about an hour and then transfer to the fridge. Chill until you’re ready to serve.
• To serve, cut into 12 slices and enjoy!