Soak the cashew nuts in boiling water for an hour then drain
Lightly grease your tin/s (I used two heart shaped cake moulds but you can also make this recipe in one 15cm/6inch loose bottomed deep springform cake tin or tart dish)
Crush your biscuits or crackers in a paper bag (or between two sheets of baking parchment) - I gently bash mine with a rolling pin.
Melt the coconut oil, gently, in a small pan. Remove from heat and stir in your biscuit crumbs.
Press the mixture into your prepared tins and chill while you make the filling.
Blend the soaked and drained cashew nuts, maple syrup, coconut oil and almond milk in a high speed blender until smooth
Melt the chocolate in a bowl set over a pan of hot water, stir into the cashew mix.
Pour the chocolate cream filling onto the chilled base and return to the fridge to chill for about an hour.
Heat the raspberries in a saucepan with a tablespoonful of water and the icing sugar until defrosted and bubbling. Push the mixture through a fine sieve to remove the seeds. You should have a thick drizzling sauce - if it's too thin return to the pan and bubble for a minute or two until reduced.
Melt the chocolate in a bowl over a pan of hot water.
Carefully remove your tarts from their moulds.
Drizzle the chocolate over your chilled desserts artistically. Or just pour the whole lot over the top!
Drizzle the raspberry coulis around your desserts or over the top - whatever takes your fancy!