by @rainbownourishments🍓 Recipe:⠀
Serves: 6-8⠀
Brownie chocolate base⠀
2 cups pecans⠀
¼ cup nut butter (I used peanut butter)⠀
12 pitted Medjool dates⠀
Pinch of salt⠀
½ cup cacao powder⠀
Raspberry chia jam⠀
⅔ cups frozen raspberries, defrosted⠀
2 tablespoons chia seeds⠀
Dash of maple syrup⠀
Chocolate mousse filling⠀
2 cups silken tofu⠀
1 cup chopped dairy-free chocolate⠀
½ cup canned coconut cream (see notes)⠀
½ cup maple syrup⠀
½ – ž cup cacao powder (depending on how strong you want it to taste)⠀
Dash of vanilla bean powder⠀
2 cups of berries⠀
Handful of chopped pistachios⠀
Whatever else you like!⠀
For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.⠀
Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don’t have one that deep, use a slightly bigger tart tin)⠀
For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.⠀
For the filling, gently melt the chocolate in a small saucepan or a double boiler.⠀
Add all filling ingredients to a food processor and process until as smooth as possible⠀
Spread the chia jam along the bottom and sides of the tart case.⠀
Pour the chocolate mousse over jam and smooth the top.⠀
Decorate tart with berries and whatever else you might like⠀
Set aside the tart in the fridge for 4 hours or until set⠀
Make sure you get canned coconut cream which has no additives like guar gum. If you’re in a warm location, put the can in the fridge for at least 4 hours and only use the thick layer of coconut cream which sits at the top of the can. Enjoy! 

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