Step 1

For the base:

Step 2

Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs.

Step 3

Tip into an 8-inch tart tin with a removable bottom or a springform cake pan.

Step 4

Push down into the base of the tin, building up a small lip around the edge to hold in the filling.

Step 5

Set aside whilst making the filling.

Step 6

For the filling:

Step 7

Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Step 8

To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate.

Step 9

Blitz until smooth, about 30 seconds. Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week.

Step 10

Before serving, decorate with the fresh raspberries and dust lightly with powdered sugar.