Name: Chocolate Raspberry Tart
Yield: 1 6.5-inch tart
Ingredients: Nonstick cooking spray; 40 g (1/2 cup) quick-cooking oats; 60 g (1/2 cup) whole wheat pastry flour; 10 g (2 tablespoons) unsweetened cocoa powder; 1 teaspoon instant espresso granules; 2 tablespoons (30 ml) pure maple syrup; 1 tablespoon (15 ml) neutral-flavored oil; 1 tablespoon (15 ml) water, more if needed; 105 g (3/4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry; 1/4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or Mimic Creme brand; 20 g (1/4 cup) unsweetened cocoa powder; 60 g (3 tablespoons) all-fruit raspberry jam; 2 tablespoons (30 ml) pure maple syrup; 190 g (1 1/2 cups) fresh raspberries