For the base:
1 cup of raw almonds
3 tbsp. of raw cacao powder
10-12 medjool dates depending on the size
1 tbsp. RAW Organic Virgin Coconut Oil
1 heaped tbsp. RAW Organic Black Chia Seeds
1 tbsp. RAW Organic Acacia Flower Honey
For the chocolate filling:
1 can of full fat coconut milk chilled in the fridge the night before (very important, please don't skip)
70g RAW Organic Extreme Dark Chocolate
2 tbsp. RAW Organic Acacia Flower Honey
Splash of vanilla extract
30g melted dark chocolate to drizzle on top
Fresh berries of your choice
In a food processor place almonds, chia seeds and cacao powder and blitz for a minute or so until you get a crumbly flour consistency. Add the pitted dates, honey and the coconut oil and blitz again until a sticky dough starts to form.
Grease the tart case with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tart in the freezer while you are making the filling.
For the filling scoop out the solid part of the coconut milk which is normally at the top of the tin. Do not use the water, you only want to use the solid, creamy part (you can use the water for smoothies or curries). Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the honey and the vanilla essence. Keep on stirring until you have a silky and smooth mixture.
Remove the tart from the freezer. Pour the chocolate mixture on top of base. Place the tart back in the freezer and let it set for at least 2 hours.
Remove from the freezer half an hour before serving. To make it easier to pop the tart out of its case just hover it over a bowl of boiling water. Drizzle the cake with some melted dark chocolate and decorate with fresh berries and flowers of your choice. Enjoy!
Store any leftovers in the freezer for up to 7 days.