Mix all the base ingredients (almond meal, cacao, coconut oil, honey and dates) together in a food processor until well combined, add a little water if needed so it combines. You want a moist crumb that will hold together, you can pinch some together with your fingers to test this out.
Press the mix into the bottom of a tart tin, or you can make in individual moulds. Once you’ve firmly pressed it down, place in the fridge.
In a small saucepan, pour in the coconut milk and coconut sugar. Bring to a simmer, making sure the coconut sugar has dissolved.
Take the coconut milk mix off the heat and stir in the dark chocolate bits, stir until they are all melted.
Take the raspberries and tear them gently apart, and scatter them across the prepared base.
Pour the chocolate filling into the tart tin over the raspberries and base.
Place tart in the fridge to set, for approximately 5 hours.
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