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Chocolate Fudge Tart with Strawberries and Pistachios – – Crust: soft Medjool dates, pitted, nuts of your choice- almonds, walnuts or pecans work well, himalayan salt, raw cacao powder, Filling: coconut oil, cacao butter, raw cacao powder, sifted, maple syrup, vanilla bean powder or 1 tbsp. essence, pinch of Himalayan salt, punnet strawberries, hulled and chopped in half, shelled no-salt pistachio nuts for decorating- crushed, Make the crust. Place the nuts, dates and salt in a food processor and pulse until you get a fine crust. Add the cacao powder and pulse again. Test the crust by spooning out a small amount and rolling it in your hands. If the crust mixture holds together, your crust is perfect. If you don’t feel it’s holding together, add another date or two, or try to mix the mixture with your hands until it comes together. Pour the crust mixture into a 20cm spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap or parchment paper) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Place in the fridge or freezer to firm up.; Melt the coconut oil and cacao butter in a bain marie- place a small bowl over a saucepan of boiling water, add the oil and butter and stir until they are fully melted. ; Whisk in the sifted cacao powder until smooth and well incorporated.; Whisk in the maple syrup and a pinch of salt until fully combined.; Pour the chocolate mix into the crust. Let set in the fridge for 15-20 minutes until it is firm enough to support the strawberries. Push the strawberries into the filling all over the tart.; Crush your pistachio nuts by putting them in a freezer bag and rolling with a rolling-pin.; Sprinkle the nuts over the tart, making them set in the chocolate by adding light pressure, add a light sprinkle of Himalayan salt if you wish, and place the tart back in the fridge to fully set- about 15 minutes. Enjoy!; –