Vegan raspberry tart

Ingredients:

200 g of fresh dates, pitted
350 g of almonds
1 tablespoon of cocoa powder
3/4 cup (210 g) peanut butter
1 tablespoon of white chia seeds
250 g of raspberries
300 g of silken tofu
1 tablespoon of maple syrup
Chopped almonds

For the chocolate sauce:

2 teaspoons of coconut oil, melted
2 teaspoons of cocoa powder

Instructions:

1. Blend the dates, almonds, cocoa powder, and 1/4 cup (70 g) peanut butter in a food processor. Use a spoon to transfer the mixture to a round cake tin (base: 20 cm). Spread the mass evenly with the back of a spoon and press it against the base and sides of the dish. Let it stand for about 30 minutes.
2. In a small saucepan over medium heat, stir-fry the chia seeds and 125 g of raspberries. Set aside and allow to cool. Transfer to a baking dish with a spoon.
3. Blend the tofu, maple syrup and the remaining 140 g of peanut butter in a clean food processor until smooth. Spoon over the raspberry mixture and smooth the surface. Transfer to the refrigerator for 6 hours (or until firm).
4. Making the chocolate sauce: Whisk the coconut oil and cocoa powder until smooth.
5. Transfer the cake to a serving plate. Top with peanut butter, remaining raspberries and chopped almonds.
6. Garnish with chocolate sauce before serving. Delicious!
Yield: 8 servings
Recipe: taste.com