Raw Vegan Raspberry Tart

1. Place all jam ingredients (frozen raspberries, chia seeds, hot water, Organic Honey or Coconut sugar) into a bowl and mash until smooth. The raspberries will eventually melt and become jam-like with the chia seeds.
2. Place all tart shell ingredients (pitted medjool dates, oats, roasted almonds, cacao powder, oat milk, vanilla, salt) into a food processor and process until smooth. Push the mixture into a muffin tin tray and use your hands to create a well in each.
3. Fill each tart shell with raspberry jam and put it in the freezer for 30 minutes to an hour. Garnish with chocolate shavings or coconut flakes.
4. Store in the refrigerator for up to five days! Enjoy :)