Cup of Yum
1. Place the sea salt almonds (for the cream) in a large bowl and cover with water. Cover the bowl and refrigerate for at least 10 hours or overnight.

Make The Crust:

1. Line an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
2. Place the dark chocolate almonds in a small food processor (about 3 cups capacity) and process until they form small crumbs.
3. Add the chopped dates and continue processing until the mixture comes together and forms large crumbs.
4. Transfer the crust mixture into the prepared tart pan. Press it evenly into the pan, leaving a generous lip around the edges to ensure the crust doesn’t break when sliced. This step may take a little time, but pressing firmly ensures a sturdy crust.
5. Cover the tart pan and place it in the freezer for at least 30 minutes.

Make The Almond Cream:

1. Drain the soaked sea salt almonds and place them in a small food processor (about 3 cups capacity).
2. Add the almond milk, coconut sugar, vanilla extract, and a pinch of sea salt.
3. Blend until the mixture is smooth, thick, and creamy. This may take a few minutes, so be patient.

Assemble The Tart:

1. Remove the crust from the freezer. Spread the almond cream evenly over the crust.
2. Line the edge of the tart with fresh raspberries for decoration. Cover the tart and return it to the freezer for at least 30 minutes to set.
3. If desired, when ready to serve, dust the top with cocoa powder. Let the tart thaw at room temperature for about 10 minutes before slicing.