Blend the plain biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture
– Transfer to prepared tart tin and pat down evenly using the flat bottom surface of a glass
For the chocolate layer, blend the cookies until fine crumb then dd the melted butter. Blend until it reaches a paste consistency.
Layer this ontop of the biscuit base, then top that with a layer of your raspberry jam
Blend all the peanut butter mouse ingredients until fully combined and smooth. Dollop onto jam layer and spread evenly around tart, ensuring jam layer is covered.
Set in the fridge for 24hrs or in the freezer for 1-2hrs
Once set decorate with raspberries, pomegranate and chopped hazelnuts.