Line a springform pan with parchment paper.
For the crust, process mixed nuts, soaked dates, gluten-free oats, melted coconut oil, and sea salt in a food processor until well combined and sticky.
Press the nut mixture into the bottom of the pan, creating a flat and firm base.
Spread the no-sugar-added caramel sauce over the crust evenly.
For the Cream Cheese Layer:Combine cream cheese, Greek yogurt, almond butter, and stevia until smooth. Spread over the caramel layer.and refrigerate for 1 hour
For the chocolate layer, melt no-sugar-added dark chocolate with unsweetened almond milk over a double boiler, stirring until smooth.
Pour the melted chocolate over the cream cheese layer
Decorate the torte with assorted nuts, seeds, and unsweetened dried berries.
Refrigerate the torte for at least 4 hours, or until the chocolate is set.
To serve, remove the torte from the springform pan and slice.
Prep Time: 25 minutes | Setting Time: 4 hours | Total Time: 4 hours 25 minutes | Kcal: 380 kcal | Servings: 12 servings
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