Combine the hazelnuts, oats, salt and cocoa powder in the food processor and pulse until the mixture resembles fine crumbs. Be careful not to over-process!
Add in the dates, coconut oil and almond milk and process until the mixture comes together to form a dough. The dough should be sticky enough to form a ball with.
Line an 8-inch round pan with saran wrap and press the dough into the pan and up its sides to form a crust.
Stick the crust in the fridge and let it hang out there for a bit while you prepare the filling.
Combine all the ingredients in a food processor and process for 3-4 minutes until smooth.
Take the chilled crust out of the fridge, and place a few whole raspberries at the bottom of the prepared crust, and gently pour the filling over the berries.
Slide this tart in the freezer until the filling is firm.
In a small bowl, mix together all the ingredients until a smooth chocolate sauce is formed. The sauce should reach a pourable honey-like consistency. If it clumps, just heat the mixture up a bit and stir.
Then remove the tart from the freezer and pour the ganache on top of the raspberry filling, making sure to spread it into all the corners and completely covering the filling.
Place the tart in the freezer until you’re ready to serve.