No-Bake Chocolate Raspberry Tart

Step 1

First, prepare the crust. Add the Raw Almonds to a Food Processor or High-Speed Blender and pulse until a coarse meal forms. Then add the Medjool Dates, Cacao Powder, and Salt – pulse until well-combined. Pour in 1-2 tbsp of Filtered Water to help the “dough” stick together more, if necessary.

Step 2

Transfer the pie crust to a greased or lined pie or tart pan and press it evenly around the edges. Place it in the fridge to allow the crust to set while you prepare the filling.

Step 3

Add the Silken Tofu, Almond Butter, Vanilla Extract, and Salt to the same Food Processor (no need to rinse!). Process until the Tofu has broken down and a smooth, uniform “batter” forms. Melt the Chocolate using either the microwave or a double boiler, then pour it into the Tofu mixture. Blend together until everything is evenly incorporated – the mixture will be thick, and you may need to scrape the sides of your appliance with a spatula.

Step 4

Transfer the Chocolate filling into the tart pan, and use a spatula to spread it around evenly. Place the tart into the fridge for another 20-30 minutes, to allow the Chocolate to set. The filling will be firm to the touch once it is ready.

Step 5

Remove from the fridge and top with Raspberries and any other toppings that you’d like. Slice, serve, and enjoy! Store any leftovers in the fridge for up to one week.