Raw Dark Chocolate, Ginger and Kumquat Cream Tart with Mushroom-Spiced Crust

Recipe for Olga's Original Raw Dark Chocolate, Ginger and Kumquat Cream Tart with Mushroom-Spiced Crust (Dairy Free, Gluten Free, Grain Free, Paleo Friendly, Vegan, Pegan)Ingredients:For the crust:1. 1 cup dark raisins, soaked in hot water at least for one hour, drained2. 2 1/2 cups natural almond meal/flour3. 1/2 cup raw cacao powder4. 1 tablespoon pure vanilla extract5. Pinch of pink Himalayan salt6. 1 teaspoon your favorite mushroom powder, optionalFor the "hidden" zesty kumquat layer:1. 1 (8 oz) clamshell fresh organic kumquats, green tops cut off, seeded and roughly chopped2. 5-7 Medjool dates, pitted and chopped3. 4-5 tablespoons date syrup5. 1 teaspoon pure vanilla bean pasteFor the cream layer:1. 1 can full-fat coconut milk or cream2. 3 (5.2 oz) packages Gefen Organic Whole Roasted and Peeled Chestnuts3. 1/2 cup Grade A golden color maple syrup4. Pinch of pink Himalayan salt5. 1 tablespoon pure vanilla extract6. 2-inch piece of fresh ginger root, finely gratedFor the ganache:1. 1 can full-fat coconut milk2. 1/2 cup thick raw honey, preferably buckwheat or sunflower3. 1 tablespoon pure vanilla extract4. A pinch of pink Himalayan salt5. 3-4 tablespoons pomegranate powder6. 1 1/4 cups 100 % cacao unsweetened dark chocolate chips, such as Pascha Directions:1. Line a 9-inch springform pan or loose-bottomed cake tin with parchment paper; set aside.2. To make the crust: In a food processor or blender, combine all crust ingredients and blend until the mixtures comes into a ball. It will be sticky, so wet your hands with a little oil or water and press it down into the prepared pan to form an even base. Refrigerate at least for one hour.3. In a food processor or blender, combine kumquats, dates, date syrup and vanilla paste. Blend until the mixtures is uniform and looks like a thick paste, with some bits of kumquat still remaining. You can use a mix of dates and date syrup or dates and water. Adjust the sweetener to taste. Reserve and refrigerate 1/4 cup of the paste.4. To make the cream layer: In a food processor or blender, combine all ingredients listed for the cream layer and the leftover kumquat-date paste and process until smooth.5. To assemble the tart: Spread the reserved 1/4 cup kumquat-date paste over the crust. Then spread the cream layer. Refrigerate for about 3 hours until firm.6. To make the ganache: Place the first 5 ingredients into the blender and pulse until thoroughly combined. In a double boiler, heat chocolate, stirring occasionally, until melted. With the blender running, drizzle in the chocolate until incorporated. Allow the ganache to cool and thicken to a point where it is still pourable but not hot. Remove the tart from the refrigerator and run a warm thin knife around the inside of the springform pan; remove side. Pour ganache on top and spread, allowing excess to drip down sides. Chill briefly to set.7. Decorate with citrus slices.Serves 6-8