Using your hands, in a large bowl, mix together the dates, almond butter, and Oat Pillows until consistent and firm.
Press the oat mixture into the bottom of a spring-form pan and spread evenly.
To make the cream, in the food processor, place the cashew, maple syrup, lemon juice, salt, almond butter, and coconut milk and process until homogeneous and creamy.
Spread the cream evenly on the oat base.
Refrigerate for 5 7 hours.
Liftoff the pan ring carefully.
Pour the melted dark chocolate over the top and spread evenly with a metal spatula.
Serve your tart decorated with crushed almonds.
