Raw Satsuma Mandarin and Bitter Chocolate Tart

 Recipe for Olga's Original Raw Satsuma Mandarin and Bitter Chocolate Tart  (Dairy Free, Gluten Free, Grain Free, Paleo Friendly)Ingredients:For the spiced Graham Cracker-Style crust:1. 1 1/2 cups coconut chips, toasted2. 1 1/2 cups natural almond meal/flour3. 3-4 tablespoons coconut sugar, to taste4. 1/4 teaspoon pink Himalayan salt5. 1 teaspoon coconut extract6. 1 teaspoon pure vanilla extract7. 1 teaspoon cinnamon8. A pinch of ground cloves9. 3-4 tablespoons coconut oil, meltedFor the ganache:1. 1 can full-fat coconut milk2. 1/2 cup thick raw honey, preferably buckwheat or sunflower3. 1 tablespoon pure vanilla extract4. A pinch of pink Himalayan salt5. 3-4 tablespoons pomegranate powder6. 1 1/4 cups 100 % cacao unsweetened dark chocolate chips, such as Pascha 7. 2-3 drops orange essential oil, optionalFor the garnish:1. 10-12 satsuma mandarins, peeled and separatedDirections:1. To make the crust: Preheat oven to 350° Fahrenheit. Spread coconut chips on a baking sheet in a single layer and toast until fragrant and dark brown, about 15 minutes; let cool completely. Place the first eight ingredients into a Vitamix blender or a food processor and pulse to combine. With the blender running, drizzle in the melted coconut oil until the mixture is moistened and starts to gather into a ball. Squeeze a little between your fingers to see if it can be pressed. If too dry, add more oil. Using your hands, spread evenly on bottom and up sides to fill an 11 x 8-inch rectangular tart shell. Chill until firm, about 15-20 minutes.2. To make the ganache: Place the first 5 ingredients into the blender and pulse until thoroughly combined. In a double boiler, heat chocolate, stirring occasionally, until melted. With the blender running, drizzle in the chocolate until incorporated. Add a few drops of orange essential oil; blend. Pour all at once into crust, filling 3/4 full. Let set 15 minutes at room temperature, and then refrigerate until firm, about an hour.3. Arrange mandarin sections over ganache, covering completely. Drizzle the leftover ganache over mandarins. Chill briefly to set.Serves 16