Add the pecans to the bowl of a food processor and pulse to break them up. Add in the almond flour, butter, cocoa powder, swerve confectioners and vanilla extract, then mix until a dough is formed.
Place the dough in a 9" non-stick tart pan and press out, going up the sides. Place in the freezer while you make the filling.
To Make the Filling
Add all the filling ingredients to a medium saucepan over low heat. Continue stirring until everything has melted and is well combined. Pour into the tart crust and chill in the fridge for at least 1-2 hours or until set.
After an hour, decorate the top with fresh raspberries and allow to continue chilling in the fridge for another hour or until fully set. I recommend adding a little raspberry sauce to the plate, to be eaten with the tart.
This tart is not overly sweet, so if you prefer it sweeter, add 1-2 tablespoons of swerve confectioners.Macros do not include raspberry or whip cream topping. Be sure to calculate your toppings, depending on what you choose, and adjust accordingly.