Vegan Chocolate Raspberry Tart

Rich and smooth dark chocolate that melts on your tongue followed by a kick of bright and zingy fresh raspberries It is simply to die for.
A nutty toasted almond base topped with tangy raspberries and then covered in a creamy and intensely dark chocolatey dark chocolate filling.

Ingredients:

• 75g almond
• 50g oats
• 100g pitted dates
• 1 tbsp coconut milk, melted
• pinch of salt
• 400ml full fat coconut milk
• 25g corn flour
• 40g sugar
• 30g cocoa powder
• 1 tsp vanilla extract
• 100g frozen raspberries

Method:

For the base: Toast the almonds in frying pan until light golden brown and fragrant. 

Place the almonds, oats, dates, salt and coconut oil in a food processor and blitz until fine crumbs that stick together when you pinch them between your fingers.

Firmly press the mixture into a loose bottom cake tin or tart tin. Pop it in the fridge to set  and move on to the chocolate filling.

Pour the coconut milk into a small saucepan. Mix the corn flour with few tbsp of the coconut milk in a small bowl until you have a thin paste.

Add the sugar and cocoa powder to the saucepan and bring to a boil. Slowly add the corn flour mixture and whisk continuously to avoid clumps from forming. Turn down the heat, keep whisking and cook until a thick custard like texture.  Take the filling off the heat and mix in the vanilla extract.

Take the tart base out from the fridge and scatter the raspberries evenly. Pour over the chocolate filling and spread it around until every last raspberry is covered.

Put back in the fridge and let it set over night.  Enjoy!