Lightly grease a 8-inch pie pan and cover the bottom with parchment paper. You can also use a springform pan.

Place the cashews, dates and vanilla extract in a food processor and pulse until a fine crumble forms and stick together.

Press the crust mixture into the pie or springform pan. You can use a glass to flatten the crust.

Refrigerate while preparing the filling and pears.

Place the chocolate chips in a medium bowl, set aside.

Place the almond milk in a small saucepan over medium heat and bring to a simmer.

Pour the hot almond milk over chocolate chips, cover the bowl with a plate and let stand until the chocolate has softened, about 5 minutes.

Stir in the almond butter and whisk well until well combined and smooth. Let cool at room temperature 10 minutes.

Pour the chocolate ganache into the center of the nut crust. Place in the fridge to set for at least one hour.

Peel the pears, core them and cut into 1/4-inch slices.

Heat the maple syrup and coconut oil in a large skillet over medium heat.

Add the pear slices and toss until they are coated with the maple syrup.

Cook until the pear slices soften and begin to brown. Shake the skillet from time to time to make sure the slices are not sticking to the bottom.

Remove from heat and let cool for 20 minutes.

Arrange the pear slices in concentric circles over the chocolate ganache. You can brush them with some maple syrup if you want.

Place in the fridge until completely cool.

Top with chopped nuts, icecream, maple syrup or melted chocolate.

The tart will keep for about 3 days in the fridge.