• Place the sea salt almonds (for the cream) in a large bowl and cover with water. Cover the bowl and refrigerate for at least 10 hours or overnight.

Make The Crust:

• Line an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
• Place the dark chocolate almonds in a small food processor (about 3 cups capacity) and process until they form small crumbs.
  
• Add the chopped dates and continue processing until the mixture comes together and forms large crumbs.
• Transfer the crust mixture into the prepared tart pan. Press it evenly into the pan, leaving a generous lip around the edges to ensure the crust doesn’t break when sliced. This step may take a little time, but pressing firmly ensures a sturdy crust.
  
• Cover the tart pan and place it in the freezer for at least 30 minutes.

Make The Almond Cream:

• Drain the soaked sea salt almonds and place them in a small food processor (about 3 cups capacity).
• Add the almond milk, coconut sugar, vanilla extract, and a pinch of sea salt.
• Blend until the mixture is smooth, thick, and creamy. This may take a few minutes, so be patient.

Assemble The Tart:

• Remove the crust from the freezer. Spread the almond cream evenly over the crust.
• Line the edge of the tart with fresh raspberries for decoration. Cover the tart and return it to the freezer for at least 30 minutes to set.
  
• If desired, when ready to serve, dust the top with cocoa powder. Let the tart thaw at room temperature for about 10 minutes before slicing.