Deliciously Decadent Chocolate & Raspberry Tart

Well, every now and then a simple square of dark chocolate just won't cut it... This is a gluten-free, no-bake, chocolate bursting treat with a refreshing raspberry filling. It is the result of result of quite a bit of experimenting. (What good things aren't?!) I have done versions of the base for a peppermint-slice before and turned it into this one night when we where just craving dessert. The dates gives the base a lovely, round flavour and it makes you wonder why you ever needed refined flours, sugar and butter in the first place!

I've used raspberries for the filling as I love the combination of dark chocolate and the tartness of raspberries, but you could use any type of berries. Just adjust the amount of lemon juice you use to suit. I also have this idea of a tropical version with mango..

Makes 2 (slightly outrageous) tarts, or 4 (more modest...)

For the base:
3/4 cup dates
1/4 cup ground almonds
1/2 cup shredded coconut
2 tbs cocoa powder
2-3 tbs water

For the filling:
1/2 cup thawed raspberries
1/2 banana
1/4 cup shredded coconut
1/4 cup macadamia nuts
1/4 cup sunflower seeds
1/2 tsp natural vanilla extract
5-6 shredded mint leaves
small squeeze lemon juice

For the ganache:
75g dark chocolate, 70% cocoa
3 tbs soy milk
1 tbs olive oil spread
6-8 pecan nuts

Start with the base: Put all ingredients (apart from the water) in a food processor and mix until fine. It should be a dry, crumbly mix. Now add the water, a little at the time and mix. The 'dough' should just start to ball up. Make sure it is not too wet, if that happens just add a bit more ground almonds. Please a cup cake case inside a ramekin and press out the base mix to create a cup. Put the ramekins in the fridge while you prepare the rest.

For the filling: Place all ingredients in a food processor and mix until pretty smooth. You want to retain some of the 'crunch' from the sunflower seeds. Divide up amongst the ramekins and flatten out on top.

For the ganache: In a small bowl, break up the chocolate pieces and add the soymilk and olive oil spread. Microwave on high until melted (about 1 min). Remove from microwave and stir until smooth. Spread on top of the tarts and decorate with the pecan nuts. Chill in the fridge for at least 1 hr before serving.
 

Delicious...