1. Bake the base: soak the dates in boiling water and then drain. Grease 12 cupcake holes or a loose-bottom round 20cm tin with coconut oil and a few stripes of parchment paper overhanding the edges to help you lift out the tart(s).

2. Add the cashews and pecans/walnuts to a blender and blitz to a fine crumb with some small lumps. Remove from the blender and add in the dates. Blend the dates until really jammy. Now add the nuts back in with the cacao powder and a pinch of salt. Blend to a sticky dough that holds together when pressed between your fingers.

3. Divide the dough between the 12 cupcake holes or transfer all the mixture into the larger tin and press down firmly with your fingers, covering the base and sides of the holes. Place in the freezer while you make the filling.

4. Add the coconut cream, coconut oil and maple syrup to a saucepan and warm until melted and warmed through. Break up the chocolate into a bowl and pour the warm coconut mixture over the chocolate. Allow to sit for 10 minutes to melt and then add in the cacao powder and whisk to a smooth mixture.

5. Pour the ganache filling into the mini or larger tart and allow to set – about 30-60 minutes for the mini ones and 2-3 hours for the larger tin.

6. Once set, decorate with melted chocolate, chocolate coins and edible sprinkles. Keep in the fridge for up to 1 week.