Raw Cherry Chocolate Tart
[Vegan, Gluten-Free]

To Make the Base:

1. Line a 7 or 8-inch pie tin with greaseproof paper and place aside.
2. Place the hazelnuts, walnuts, vanilla extract, cacao powder, dates, and salt (optional) into a food processor/blender, and whizz up until crumb-like. Firmly press the mixture into the lined tin and pop it into the freezer.

To Make the Filling:

1. Place the coconut butter, cacao powder, maple syrup, soy milk, and dried cherries into a food processor and whizz up until smooth.
2. Pour the filling on top of the base and drizzle with dark chocolate (optional) and place back into the freezer to fully set.
3. Freeze for 2-4 hours then slice and serve. Serve with fresh, juicy cherries, a sprinkling of coconut, and chopped hazelnuts.
4. Store in the freezer. When you would like a slice, leave to stand for 10 minutes before consuming.