Mix the ingredients with your hands until it’s all mixed and you can mold it into a large ball.
Put in a sealed container and refrigerate for at least one hour.
Roll out the dough (it’s ok if it flakes apart a bit) and mold them into 6 tart containers (don’t forget to poke holes in the bottom with a fork so the bottom doesn’t bubble).
Brush some melted coconut oil on the bottom of the crusts and let cool. (You want the the kind of coconut oil that solidifies at room temperature since it’s going to act as a barrier between the crust and caramel.)
Heat all the ingredients in a pot on medium heat on the stove until it’s mixed together and a liquid.
Set aside to cool.
Heat all the ingredients on the stove on medium heat in a pan until the chocolate has melted and you have a liquid chocolate sauce.
Once the crust and caramel has cooled pour ¼ inch of caramel into the bottom of the crust and put in the fridge to cool for at least 15-20 mins.
Then pour the chocolate liquid on top of the caramel and cool again for at least an hour (ideally overnight)