No-Bake Salted Chocolate Almond Tart

Note the salted almonds need to soak for at least 10 hours, and the assembled tart should be frozen for at least 30 minutes prior to serving.

1. Place the sea salted almonds in a large bowl and cover with water. Cover and refrigerate for at least 10 hours, or overnight.
2. Line an 8 inch tart pan with a removable bottom with parchment paper and set aside.
3. Place the dark chocolate almonds in a food processor, and process until broken down into small crumbs. Add the chopped dates and process until the mixture starts to come together and forms large crumbs.
4. Dump the mixture into the prepared pan and press out evenly, leaving a generous lip around the top of the crust, so that it doesn’t break off when you cut it. Be patient, as firmly pressing it into the pan takes a little bit of time. Cover and place into the freezer for at least 30 minutes (see note).
5. Drain the sea salted almonds and place them, along with the almond milk, coconut sugar, vanilla extract and sea salt in a small food processor (mine is 3 cup size, see note) and blend until the almonds break down and the mixture is smooth, thick and creamy.
6. Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh raspberries, cover, and place into the freezer for at least 30 minutes.
7. To serve: Let the tart thaw for 10 minutes before slicing, dust with cocoa powder and devour!

Notes:
1.You can make the tart, or even the whole dessert up to 2 weeks in advance. Just top with the raspberries and cocoa powder right before serving.
2. Using a small food processor is key to being able to get the almonds nice and smooth.