Chocolate & Raspberry Tart

• Crust
• 2 cups pecans
• 8 pieces dates
• 1 cup cacao powder
• 1/4 teaspoon pink himalayan salt
• Filling
• 1 1/2 cups cacao powder
• 1/2 cup cocoa butter
• 1/2 cup coconut oil
• 1 1/2 cups soya cream
• 1/2 cup maple syrup
• 1/2 cup dark agave nectar
• 1/2 cup light agave nectar
• 1 pinch salt
• 1 dash raspberry extract
• 1 handful raspberries

1. 1. Make the crust by adding all crust ingredients to the food processor and mixing until all ingredients have broken down into a moist crushed biscuit like texture. You'll know its ready when you can pick up a pinch of the mix and pat together with your fingers and it sticks together.
2. 2. Line a tart or pastry tin with the crust mix, and pat down so it all sticks well together. Transfer to the fridge to keep cool whilst you make the filling.
3. 3. Add the cacao, cocoa butter, coconut oil, cocoa liquor and sweeteners to a pan onto a low heat, constantly stirring until almost completely melted, remove from heat to cool slightly before adding the cream, a pinch of salt and raspberry extract. Stir in, and move back onto low heat until well combined.
4. 4. Put aside to cool slightly and remove the crust from the fridge. Get your fresh raspberries, and cut enough into half that will cover the base of the tarts crust, and then press them onto it. Pour the filling into the tarts crust and place back into the fridge to set for a few hours.
5. 5. Decorate with freeze dried raspberries, fresh raspberries, soya cream or whatever you fancy! Enjoy.

crust, pecans, dates, cacao powder, pink himalayan salt, filling, cacao powder, cocoa butter, coconut oil, soya cream, maple syrup, nectar, light agave, salt, raspberry, handful raspberries

Taken from food52.com/recipes/30854-chocolate-raspberry-tart (may not work)