I used a rectangular removable-base tart tin, base measure 9 cm x 33 cm. Alternatively you could use a small round tart tin, up to about 20 cm diameter. Note: I didn't grease the tin
Base: Place dates, pecans, coconut and cacao powder in bowl of food processor and blend until finely chopped and mixture starts to stick together. This took about 1 minute on speed 5 in my thermomix. Press into base of chosen tin and set aside.
Top:
Place chocolate and milk in a ceramic or glass bowl and heat in the microwave on high for 30-40 seconds. Alternatively melt over a double-boiler on the stove (you may need to google that one!)
Remove and stir until the chocolate has melted.
Remove tofu from container and place on paper towel to soak up any excess moisture. Place tofu, maple syrup and chocolate in food processor and blend until smooth (thermomix 30 seconds, speed 5)
Spread over base, smoothing top. Place in fridge for at least 1 hour to set
Coulis:
Place raspberries and maple syrup in a small saucepan and heat over gentle heat until raspberries thaw and squish to make a lovely textured sauce. Allow to cool
Serve tart in slices with coulis in a bowl for people to help themselves
Enjoy :)
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/02/21/chocolate-mousse-tart-with-raspberry-coulis/