6 medjool dates
1 handful of pecans
1 tsp cocoa powder
250 g cashew butter
100 g vegan dark chocolate (60% cocoa)
- Blend dates, cocoa and nuts into a fine paste in a food processor. Now press into a tart mold so that an even tart bottom is created.
- Melt chocolate in a water bath. When the chocolate has melted, remove it from the heat and stir well with the cashew butter.
- Pour the chocolate and cashew mixture into the cake mold, spread it evenly with a spatula and place in the fridge for one hour to cool and set.
- Decorate with cocoa powder and raspberries before serving.