• Soak the cashew nuts in boiling water for an hour then drain

To Make The Base

• 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.

To 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.

To Make The Topping

• 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.

To Finish

• 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!