Method

1. Preheat the oven to 180°C/160°C/gas mark 4.

2. Mix the oats, cashew nuts (or seeds), coconut, cocoa powder, salt, and butter (or coconut oil) into a Nutribullet (or other strong blender) and blend until it forms a breadcrumb-like texture. You may find you need to pause, mix with a spoon, and blend 1-2 times. Add the banana and blend again.

3. Once combined in the blender, scoop out the mixture into a small mixing bowl and continue to combine with your hands for 1min.

4. Lightly butter an 18cm tart tin, and press the base mixture into the tin so that it is roughly 0.5cm thick; the thinner it is, the crisper the base will be. Bake for a total of 20mins. Remove from the oven and allow to cool.

5. While the base is baking, finely chop the chocolate (until it’s almost like a powder).

6. Place the coconut cream into a saucepan or mixing bowl, and heat for 30secs over medium/high heat, or for 30secs in the microwave.

7. Add the vanilla pod and finely chopped chocolate to the warmed coconut cream, and stir until the chocolate has melted. Make sure the coconut cream is not too hot or the chocolate will split.

8. Pour the chocolate mixture into the cooled tart base. Place the raspberries on top and push them down slightly so they sink into the chocolate mixture. Put the tart in the fridge and cool for at least 1 hour.

9. Remove the tart from the tin and cut into thin slices. Allow the tart to stand at room temperature for 30-40mins to soften the chocolate filling before eating.