Add the buckwheat, awakening bowl and salt to your food processor and blitz for about one minute until finely ground.
Add the coconut oil, maple syrup and cacao powder and blend to combine. Lastly add 4-5 tbsp water (one spoon at a time) and blend until the mixture sticks together to form a dough.
Line a 9” springform cake tin with parchment paper and press the dough into the base and about 2.5 inches up the sides using a spatula or flat bottomed glass. Set aside in the freezer.
Add the coconut milk to a saucepan and place on a medium heat until gently simmering.
Add the chocolate to a large heat resistant bowl and pour the heated coconut milk on top.
Whisk well until melted.
Add the maple syrup and whisk again to combine.
Remove the tart base from the freezer and arrange the first 250g of fresh raspberries on top of the base.
Pour the melted chocolate into the tart base and gently tap the base on your work surface to knock out any air bubbles.
Place the tart in the freezer to set for one hour (or refrigerate for 4 hours) until set.
Remove the tart frmo the base and arrange the remaining fresh raspberries and freeze dried raspberries (if using) on top for garnish.
Store in an airtight container in the fridge for up to 3 days or freeze and defrost before serving.
By: Christina Leopold