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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.
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1.
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Place the sea salted almonds in a large bowl and cover with water.
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Cover and refrigerate for at least 10 hours, or overnight.
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2.
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Line an 8 inch tart pan with a removable bottom with parchment paper and set aside.
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3.
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Place the dark chocolate almonds in a food processor, and process until broken down into small crumbs.
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Add the chopped dates and process until the mixture starts to come together and forms large crumbs.
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4.
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Dump the mixture into the prepared pan and press out evenly, leaving a generous lip around the top of the crust, so that it doesnt break off when you cut it.
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Be patient, as firmly pressing it into the pan takes a little bit of time.
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Cover and place into the freezer for at least 30 minutes (see note).
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5.
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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.
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6.
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Pour the almond cream into the chilled crust and spread out evenly.
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Line the edge with fresh raspberries, cover, and place into the freezer for at least 30 minutes.
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7.
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To serve: Let the tart thaw for 10 minutes before slicing, dust with cocoa powder and devour!
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Notes: 1.You can make the tart, or even the whole dessert up to 2 weeks in advance.
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Just top with the raspberries and cocoa powder right before serving.
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2.
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Using a small food processor is key to being able to get the almonds nice and smooth.
