Prep time 15 minutes
Yield: Serves or Makes 4
In a mixing bowl add ground almonds, cocoa powder, salt and cinnamon. Stir to combine. Melt coconut oil in saucepan on medium heat. Pour coconut oil and maple syrup over dry mixture and stir to combine, until dough like in consistency.
Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six 4-inch tart pans with removable bottoms).
Scoop coconut yogurt into tarts to fill, and smooth to even. Top tarts with chopped figs, white currants, and fresh mint to sprinkle. Place in fridge (or freezer) to chill.