Chocolate Raspberry Tart

gluten-free, vegan

1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola

¼ cup cacao powder

4 tbsp peanut butter

8 dates, soaked in water to soften

½ cup canned full-fat coconut milk

6 oz chocolate chips

¼ cup raspberry jam

1 pint raspberries

In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). With your hands, press the mixture into a tart pan. Meanwhile, heat coconut milk in the microwave for 1 minute until bubbly. In a large bowl, place chocolate chips and hot coconut milk on top. Add in raspberry jam and stir until smooth. Pour the filling into the prepared crust. Top with raspberries. Allow the tart to set in the fridge for one hour or until filling hardens.