Preheat the oven to 356 °F (180 °C) and lightly grease a 9.5-inch tart pan.

If using whole nuts and rolled oats, grind both into flour using a food processor.

In a mixing bowl, combine cocoa powder, salt, dates, maple syrup, and melted coconut oil. Blend until the mixture forms a dough-like consistency.

Press the mixture evenly into the tart pan to form a shell.

Bake in the preheated oven for about 15-20 minutes, allowing the edges to turn golden and crisp.

Allow the crust to cool completely on a wire rack.

Heat the frozen raspberries in a saucepan over medium heat until they break down, then strain through a sieve to collect the juice.

In a small bowl, dissolve the cornstarch with agar powder in a couple of tablespoons of water.

In a pot, combine the raspberry juice, coconut milk, raw cane sugar, and cornstarch-agar mixture. Bring to a boil, stirring constantly, and cook for 1-2 minutes until thickened.

Pour the filling into the cooled tart shell and let it cool to room temperature.

Chill the tart in the refrigerator for at least 2 hours until set.

Garnish with fresh raspberries, red currants, pomegranate seeds, and sprinkles.

Slice, serve, and enjoy!