Name: Raspberry Chocolate Ganache Tart
Prep time: 66 min
Cook time: 154 min
Total time: 220 min
Yield: 12 servings
Ingredients: 1 heaping medjool dates, pitted; 1.5 cups raw pecans ((if nut-free, you could try using oats, but we haven’t tested it)); 0.33 cup cacao or cocoa powder ((unsweetened)); 0.25 tsp sea salt; 2 cups raspberries, frozen or fresh; 2 tbsp maple syrup; 2 tbsp chia seeds; 0.5 cup raw cashews (*); 1.5 cups semisweet chocolate chips ((we like Enjoy Life brand)); 1 cup filtered water; 1 tsp vanilla extract; 1 cup fresh raspberries; null null cocoa powder (Dusting of); null null flaky sea salt ((such as Maldon))

Instructions

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1

If using a traditional pie pan (9 inch), line it with parchment paper. If using a tart pan (9 inch), oil it well. Place [medjool dates, pitted] and [raw cashews] in separate bowls and pour boiling [water] over each to soften.
2

CRUST: To a [food processor], add [raw pecans], [cacao or cocoa powder], and [sea salt] and pulse until a fine meal is achieved. Drain [medjool dates, pitted] and add to the [food processor]. Process until fully combined (about 1 minute).
3

Transfer crust mixture to your pie or tart pan and press it evenly across the bottom and sides. Transfer to the freezer to set.
4

RASPBERRY FILLING: To a [small saucepan], add [raspberries, frozen or fresh] and [maple syrup]. Cook over low heat, breaking the [raspberries] apart until fragrant and lightly simmering (about 5 minutes).
5

Transfer the mixture to a [heat-proof blender] and blend until smooth. Pour the [raspberry puree] over a [fine mesh strainer] and use a [spatula] to strain the seeds out. Mix the [chia seeds] into the [raspberry puree]. Let cool.
6

Once the [raspberry puree] is cool, remove the tart shell from the freezer and spread the [raspberry puree] evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the [raspberry puree] to set. Leave it in the freezer while making the ganache.
7

GANACHE: Add [semisweet chocolate chips] to a [medium-sized bowl] and set aside. Drain soaked [raw cashews] and blend with filtered water (1 cup) to make [cashew cream], ensuring it's completely smooth.
8

Transfer the [cashew cream] to a [small saucepan] and heat over medium-low heat, stirring constantly. As soon as the [cashew cream] begins to thicken (about 2 minutes), turn off the heat and pour over the [chocolate chips]. Cover and let sit for 2 minutes to melt the [chocolate].
9

Whisk the [cream] and [chocolate] together until smooth. Add vanilla extract (1 tsp) and stir. If the [chocolate] is not completely melted, microwave in 20-second increments and stir until smooth.
10

Remove the tart from the freezer and pour [chocolate ganache] over the [raspberry layer]. Smooth the top layer of [chocolate] and place in the freezer to set for at least 3 hours or overnight.
11

Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off the [tart pan]. If using a [pie pan], simply lift tart out and slice to serve. Option to decorate the top with [fresh raspberries], a [dusting of cocoa powder], and/or [flaky sea salt].
12

Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.