In a food processor blitz base ingredients until sticky. Press into bottom and sides of 20cm tart tin and set aside.
Melt cacao butter in a saucepan over low heat. Blend the filling ingredients in a blender or food processor until creamy and smooth, pour over tart base and stud with blackberries.
Place in freezer to set for 1-2 hours. Drizzle with melted chocolate.
Recipe by Talida Voinea at https://talidavoinea.au/no-bake-vegan-blackberry-chocolate-tart/