Pre-heat your oven to 350 degrees. Grease a 9-inch fluted tart pan with a removable bottom with vegan butter. You can simply use your fingers to spread it around or use a pastry brush. If you don’t have this pan, you can easily use a 9-inch pie pan. Set your greased pan aside. 

In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Mix until it looks like wet sand and begins to clump together. Dump this mixture into your prepared pan and press it into an even layer across the bottom and up the sides of the pan. Make sure to press tightly as this will ensure your crust is less crumbly. You can do this with a measuring cup, spatula, or your hands. Bake the crust in your preheated oven for 12-14 minutes or until it is just turning golden around the edges. Allow the crust to cool slightly while you make the filling.

Add the room temperature coconut oil and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Alternately, you can do this with a large bowl and a whisk. Blend this mixture until very smooth, then add the blood orange zest and juice along with the vanilla. Mix these in, then add the cashew butter and sea salt. Blend until very smooth and creamy. Pour the filling mixture into the baked crust (it’s okay if the crust is still warm!) and smooth out the top. Set the filled tart aside while you make the topping.

Add an inch or two of water to a small pot and set it on the stove over medium-high heat. Once it comes to a simmer, set a bowl on top of the pot. You want to make sure the bottom of the bowl is not touching the water. Roughly chop or break up your chocolate and add it to the bowl along with the remaining coconut oil. Stir regularly until the chocolate has completely melted and is smooth. Pour the chocolate over the filling, making sure it covers the filling in a relatively even layer. 

Chill the tart for 6 hours to allow everything to set and the flavors to develop. When you’re ready to serve the tart, allow it to sit out at room temperature for 15-20 minutes before slicing it. If you want, you can decorate the top of the tart with edible flowers, blood orange slices, and blood orange rind. 

Store leftovers in the fridge and enjoy within 4-5 days. Allow to come to room temperature for 15-20 minutes before slicing and enjoying for the best texture.