Put the sugar in a pan with a little cup of water to prepare the caramel.
Chop the almonds coarsely. When the caramel is blond (or slightly darker, depending on your taste) pour in the almonds and dates fast mixed.
Remove from heat and put your crunchy between two sheets of parchment paper (operation that must be done quickly, before it curdles), flatten with a rolling pin and let him take shape in a mold for tarts.
§While your crispy shell cools, prepare the ganache. Reheat over low heat the soy cream. Once very hot, pour it into a bowl with hemp chocolate Strabuono cutted into pieces.
Stir together until the mixture is smooth and let cool. Pour the ganache in the crispy shell and decorated with some entire hemp seeds.
Let cool in the fridge for half an hour, misshapen and enjoy this concentrate of sweetness … Strabuono at all times.