Raw raspberry & chocolate tart with coconut whipped cream

Base 

• 120g raw almonds 
• 60g sunflower seeds
• 20g shredded coconut
• 2 Tbsp. raw cacao powder 
• 2 Tbsp. melted raw cacao butter
• 2 Tbsp. raw cacao bib
• 5 pitted Medjool dates (100g) 
• 1/8 tsp pink salt .
• Chocolate layer 
• 120g raw cashews (soaked 4-6 hours and rinsed)
• 120ml coconut cream
• 4 Tbsp. melted cacao butter
• 4-5 Tbsp. maple syrup
• 3.5 Tbsp. raw cacao powder 
• Two pinches of pink salt

Raspberry layer

• 120g raw cashews (soaked 4-6 hours and rinsed)
• 100g frozen or fresh raspberries (if using frozen berries defrost prior)
• 3 Tbsp. melted coconut oil
• 2-3 Tbsp. coconut cream
• 1-2 Tbsp. lemon juice
• 5 Tbsp. maple syrup

Method (1) Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the tin. 2) In a high speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set. (3) In a food processor, place every ingredient for the raspberry layer and blend well until smooth. Add more sweetener, lemon juice, and coconut cream if you need. Layer the filling above the chocolate layer. Cool it in the freezer until set. (4) Take out from the tin and let it thaw at room temperature for 15-30 minutes and cut with a warm knife. Serve with whipped coconut cream.