Raspberries, blueberries and blackberries as the garnish
Method
For the base: simply add all the ingredients together in a food processor and blitz until crumbly and sticky.
Press evenly into the bottom and sides of a lightly greased tart tin and place in the fridge to set.
For the filling: meltdown the cacao butter on the stove or double boiler over low heat until liquid and set aside.
Place all ganache ingredients except cacao butter in a high-speed blender and blend until as smooth as possible.
Slowly add your liquid cacao butter and blend again until smooth and creamy
Pour over base and spread evenly. Add berries and set in freezer for 2-3 hours to firm. You can add berries once set as well provided the filling is not too hard.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-double-chocolate-berry-tart/