PRESS the mixture onto a lightly greased tart pan & place in the freezer for 30 minutes.
HEAT maple syrup in a small saucepan over a medium-low heat. Add the plant-based butter, salt, & Spero Sunflower Cream Cheese (The Original), then reduce heat to low & stir with a whisk for a few minutes, or until the caramel is golden and thickened. Set aside and let cool to room temperature.
SPREAD the cooled caramel over the crust (reserving a few tbsps to decorate the tart) and let chill for 10-15 minutes in the freezer before spreading the Spero Sunflower Cream Cheese (The Chocolate) on top. Chill the tart in the freezer for about 30 minutes.
MELT the chocolate chips in a double boiler & spread evenly over the chilled tart. Let the chocolate set, then drizzle with the reserved caramel.