Place the Sea Salt Almond in a large bowl and cover with water. Cover and refrigerate for at least 10 hours, up to overnight.

Once the almonds are ready, line an8 inch tart pan with a removable bottomwith parchment paper and set aside.

Make the crust by placing the Dark Chocolate Almonds in afood processor, and process until broken down into small crumbs. Add in the chopped dates and process until the mixture starts to come together and forms large crumbs.

Dump the mixture into the prepared plate and press out evenly, leaving a generous lip around the top of the crust, so that it doesn't break off when you cut it. Be patient, as pressing it in firmly and evenly takes a little bit of time. Cover and place into the freezer for at least 30 minutes. *

Drain the Sea Salt Almonds and place them, along with the almond milk, coconut sugar, vanilla extract and an additional pinch of sea salt in a small food processor (mine is 3 cups)** and blend until the almonds break down and the mixture is smooth, thick and creamy.

Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh raspberries, cover, and place into the freezer for at least 30 minutes.

To serve: Let the tart thaw for 10 minutes before slicing, dust with cocoa powder and DEVOUR!