No-Bake Chocolate Tart Recipe (with Video)

1. [For the crust]
2. In a food processor or high speed blender, blitz the almonds and salt until you have a fine powder.
3. With the machine running, add the pitted dates down the feed tube about 2-3 at a time, making sure they're blended in before adding more.
4. Add the cacao powder and blitz one last time, until it's all blended together.
5. Press the mixture evenly and firmly into the bottom of the springform pan. Set aside.
6. [For the filling]
7. Wipe out the food processor bowl, lid and blade (no need to get them totally clean, just get most of the debris out).
8. To the food processor bowl, add the cashews and blitz until they break down and start to clump together, scraping the sides of the bowl occasionally. This should take 1-2 minutes.
9. Add the chocolate, maple syrup, coconut oil, vanilla and salt. Blitz until totally smooth, scraping down the sides of the bowl occasionally. This should take 2-3 minutes. When you think it's done, blend for another minute just to make sure. The mixture will be thick.
10. Spread the chocolate mixture evenly over the crust with a spatula and try to smooth the top as best you can.
11. Cover the pan with aluminum foil and chill for at least 8 hours.
12. When ready to serve, run a long, thin knife or offset spatula between the tart and the sides of the springform pan to loosen the tart. Gently unlock the ring of the springform pan and remove it.
13. Dust the edges of the tart with the cacao powder and sprinkle over the crushed freeze-dried raspberries, if using. Transfer to a serving platter or cake stand. I think the best way to cut it is to fill a tall glass with hot water. Dip a thin knife into the water, wipe it dry with a kitchen towel, and cut one slice in the tart. Repeat the process for each slice and serve!