Vegan Raspberry Chocolate Tart

1. Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Line the bottom of a 9" tart tin (with removable base) with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling. 2. Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering (DO NOT BOIL). Pour the heated coconut milk over the chocolate and allow it to sit for 5 minutes before whisking until smooth. 3. Remove the tart base from the freezer and arrange the first 200g of fresh raspberries on top of the base. Pour the melted chocolate into the tart base and gently tap the base on your work surface to knock out any air bubbles. Place the tart in the fridge to set for 3-4 hours. 4. Remove the tart from the base and arrange the remaining fresh raspberries on top for garnish. 5. Store this in an airtight container in the fridge and serve within 3 days. Because this vegan raspberry chocolate tart uses fresh raspberries, I do not recommend freezing it as its texture will turn mushy when defrosted.