For the crust: whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased tart tin ( you can use rectangular or round)
Bake the crust for 12 - 15 minutes at 180 C
remove from the oven and allow to cool completely before adding filling
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
Pour over crust and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-almond-tart-with-raspberries/