1. Place pitted dates in a small bowl and cover with boiling water. Leave them for 10 minutes to soften.
2. Squeeze excess moisture out of the dates and place them in the food processor together with the remaining base ingredients. Process until you get a smooth, sticky mixture.
3. Line a tart tin with a piece of baking paper and line the tin with the dough you’ve just made. Make sure you press it really well so that it’s compacted and holds together well. Pop into the freezer for 10 mins.

RASPBERRY JAM FILLING

1. Allow rasberries to thaw by leaving them at room temperature for a few hours. Once thawed, mash them up with a fork.
2. Mix chia seeds in and allow the ‘jam’ to stand for about 10-20 minutes so that it has a chance to thicken. Give it a stir from time to time to incorporate the juice that pools at the sides back into the jam.
3. Once thickened, spread the jam at the bottom of the set tart base. You’ll need about 1½ cups of jam, there will be a bit left over (use it to top your porridge with, for example).

PEANUT MOUSSE FILLING

1. Place smooth peanut butter, maple syrup and coconut cream in a medium bowl. Whisk with a wire whisk until you obtain a uniform mixture, but don’t overwisk as the mixture may start releasing oil. Don’t panic if the mixture appears to seize halfway through, it happened to me on two occasions but more vigorous mixing recovered it. If mixing doesn’t help, add a tiny splash of hot water and whisk some more.
2. Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Add vinegar (or lemon juice). Whip it with an electric hand mixer until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.
3. Fold stiff aquafaba into the peanut mixture with a clean spatula until the two are well incorporated. Do it VERY GENTLY as you don’t want to knock too much air out but thoroughly (peanut mixture is heavy so tends to drop to the bottom initially). The mixture will deflate a fair bit, don’t worry, that’s normal. Fill the tart with the peanut mousse mixture and place in the fridge for about 6-8 hours (or overnight) to allow the mousse to set.
4. Once the mousse has had a chance to set, decorate the tart some dark chocolate and some fresh raspberries. Even though I drizzled my cake with melted chocolate for the photos, I recommend decorating it with chocolate shavings instead. Once drizzled chocolate sets, it becomes hard and it cuts into delicate mousse layer once you attempt to slice the tart, producing messy looking results.