Chocolate Raspberry Tart

Valentine's Day is just around the corner and you can't go wrong with serving this Raspberry Chocolate Tart to your sweetie! Truth be told I'm not really that into Valentine's Day but I do love chocolate, so it's still worth celebrating in my mind! Any excuse to make a delicious chocolate treat right?! 

​I think most people tend to associate chocolate and strawberries together when they think of a Valentine's Day dessert but for me, it's all about that rich dark chocolate and sweet raspberry flavour combo. This tart is the epitome of decadence but is made with super simple ingredients. It's naturally sweetened with dates, and it's grain-free, gluten-free, dairy-free and both paleo, and vegan. So it's sure to satify all of your date's dietary needs without skimping on the flavour.

Ingredients
Crust

• 1 cup walnuts
• 4 Medjool dates, pitted
• 1 tbsp cocoa
• pinch of sea salt

Filling

• 1 cup cashews, soaked (4 hours or overnight)
• 100g dark chocolate 
• 1 tsp vanilla 
• 8 Medjool dates, pitted
• 1/4 - 1/2 cup of water 

Raspberries for topping, amount will depend on size of raspberries. Approximately 2 pints or 60-70 raspberries

Method
Crust
Add walnuts to a food processor or high speed blender. Pulse until a firm crumb consistency forms. Add cacoa and sea salt and pulse until fully combined. Add dates one at a time while blending until a sticky dough forms. Transfer to a pie dish  or tart pan to push crust down with fingers to cover the bottom of the pan. Refrigerate while you make the filling. Wash food processor/blender.

​Filling
Melt chocolate in a double boiler. Add soaked cashews, melted chocolate, and vanilla to food processor/blender. Blend on low until fully combined. Add dates one at a time. Add water 1 tbsp at a time until a thick but smooth consistency is formed. The amount the water need will vary based on the moisture of the dates. 

Spread filling evenly over the crust and top with raspberries. Chill for one hour before serving.