Line the bottom of a 4" springform pan with parchment paper.
In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute. Press the dough into the bottom of the springform pan and set aside.
Place the filling ingredients (minus the jam) in the food processor and blend until high until smooth.
Scoop half the filling into on top of the crust and smooth over with the back of a spoon. Spread a thin layer of raspberry jam on top of the filling, then top with the rest of the filling, top again with some jam.
Place the cake back in the freezer for at least 5 hours, preferably overnight, until the cake is hard. Remove from freezer 30 minutes before serving. Just before serving, drizzle with melted chocolate then slice with a sharp knife and serve.
* this recipe only uses 1/4 cup of jam. Feel free to swap out the chia jam with your favorite jam. Or make a batch and keep the leftovers – my personal recommendation!