Preheat the oven to 165°C.

Place all ingredients into a food processor and process into a loose dough.

In a non-stick quiche tin 200x27mm; press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.

Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 5-7 minutes in the oven.

Remove baking paper and weights used for the blind baking and bake for another 10 minutes until slightly golden. Set aside to cool completely.

Place cacao butter and cacao powder in a saucepan over low heat, stir until fully combined with no lumps. Add almond butter and continue stirring.

Then add syrup, vanilla powder and salt and stir for another minute until sauce thickens.

Spread evenly over pre baked tart base. Chill for 25 minutes.

Place raspberry and chia seeds in a heavy based saucepan over medium-low heat and bring to boil.