For the nut crust: Combine all the ingredients in a food processor and chop until it reaches a moldable consistency. Line the base and sides of a 10-inch tart pan with a removable bottom.

Prick the bottom with a fork and bake for about 15 minutes in a preheated oven at 350°F, or until the edges start to turn golden. Then let it cool on a wire rack.

For the filling: Place all the ingredients in the food processor and blend well until smooth. Fill the already baked and cooled nut crust and refrigerate for at least 4 to 6 hours to set the cream.

For the Coconut Ganache: Heat the coconut cream and glucose syrup, then pour it over the chopped chocolate in a mixing glass. Let it sit for 1 minute, then blend with an immersion blender. Add the cocoa puffed rice and mix with a rubber spatula.

Let the ganache cool slightly, then pour it over the chilled filling of the Vegan Tart.

For decoration, I used pomegranate seeds and two leaf-shaped chocolates.