Chocolate Paradise Tart

Ingredients

For a 27 cm cake/tart tin (with removable bottom):

Soak the dates (if dried) for at least 20 minutes before making the crust. Soak the dates for both the crust and the filling.

To make the crust, add roasted ground hazelnuts, oats, salt and cacao powder to your food processor and process to a light crumb consistency.
Then blend the dates, coconut oil and maple syrup and process until smooth (with a few lumps from the dates)..
Combine the two mixtures with a spoon, until they have a dough-like consistency. If the dough doesn't hold together when you squeeze it between your fingers, add a teaspoon or two of water and mix until it sticks.
Line the bottom of a 27 cm cake tin with parchment paper. Press the dough into the bottom and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth it out.
Trim the edge of the crust to make it as even as possible. Set the base aside in the fridge (or outside in winter)

Gently heat (over steam) the coconut cream and chocolate until just melted. Don't heat too much or the chocolate may seize.
Pour the chocolate cream into the blender.
Add the soaked and chopped dates, sugar and vanilla.
Blend on the 'soup' mode for about 60 seconds (gradually increase the speed (20 seconds) and then blend on the highest speed for another 40 seconds) or until everything is blended and completely smooth. The dates should no longer be visible.

Pour the filling into the tart base and spread it evenly.
Spread the raspberries evenly on top and let them drown. Their juice will make a beautiful pattern.

Put it in the fridge to chill.
Top the chocolate tart with fresh & lyophilized berries or a decoration of your choice before serving.
Store in the fridge.