No Bake Chocolate Raspberry Tart

By Recipe Creator,  @50ShadesOfFruit (Amity Lui)

Ingredients

1. 3-4 Chocolate Raspberry Keto Krisp bars (or enough to cover your tart pan)
2. 1 cup full fat canned coconut milk
3. 3/4 cup dates, pitted and soaked in hot water for ~10 minutes to soften
4. 1/2 cup melted chocolate
5. 1 tbs cocoa powder
6. 1/2 tsp Vanilla extract 

Directions

1. Unwrap 3-4 Chocolate Raspberry Keto Krisp bars and pulse in a food processor until crumbly.
2. Line a small tart pan with parchment paper and press the crumble firmly to create a crust.
3. Add the canned coconut milk and dates into a food processor and blend until smooth.
4. Add in the rest of the ingredients and blend again.
5. Pour mixture over the prepared crust and refrigerate for 4-6 hours, but ideally overnight.
6. Garnish with fresh raspberries, chocolate drizzle, and a pinch of sea salt.