Place 1 cup of the pistachios in a large food processor and process until broken down and crumbly.

Add in the roughly chopped dates and cocoa powder. Process until the mixture begins to come together and form crumbs, about 2-4 minutes.

Divide the mixture between 4 tart pans (4 3/4" inches each) with a removable bottom (about 6 packed tablespoons per pan) and press it into the pans until it’s tightly packed along the bottom and about 2/3 of the way up the sides, making sure to leave a good ridge along the edge of the crust so it doesn’t break off when you serve the tart. Place into the freezer while you make the cream.

Drain the pistachios and roughly chop them. Add them, and the almond milk, agave syrup, vanilla extract into a high-powered blender (I used my Blendtec) and blend them on medium-low (mine was the “chop” setting) for 3 minutes, then on medium speed (mine was the “mix” setting) for 1 minutes, and finally at medium-high (the “blend” setting) for 2-3 minutes until the cream is smooth and pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s alright if there a few small pieces of pistachios that don’t get blended. You should have about 1 cup of cream.

Pour the cream into the prepared tarts shells (about 1/4 cream per shell) and smooth out evenly. Place into the freezer until the cream is frozen and set, about 2 hours.

Garnish with chopped chocolate and sea salt and DEVOUR immediately!