Christmas Choc Vanilla Raspberry Tart

A delicious chocolate base with crunchy buckwheat and nutty goodness, a vanilla ricotta filling that's smooth and creamy, and a beautifully fresh topping of nature’s finest raspberries…does this sound like the perfect dessert to make for Christmas festivities (or any time of year)? I think so! Does it taste amazing? Yes! Will it impress the masses? You bet. Is it easy to make? Indeed it is. P.S. it doesn’t require any baking and can easily be prepared the day before!

Chocolate Base
½ cup cacao
½ cup pecans, crushed
½ cup buckwheat, toasted
¾ cup LSA
2 tablespoons coconut oil
¼ cup rice malt syrup
pinch of salt

Ricotta Filling
350g ricotta
2 teaspoons vanilla essence
1 tablespoon maple or rice malt syrup

Raspberry Topping
Fresh raspberries

1. Mix all the base ingredients together in a bowl
2. Press it into a greased and lined tart tin, then pop into the fridge to let it set
3. Using egg beaters, blend all the filling ingredients together until smooth
4. Spoon onto the base and smooth the top
5. Top with the fresh raspberries and pop back into the fridge until your ready to serve
6. Serve and enjoy!