Blitz the almonds in a food processor to form a crumb

Add the dates, desiccated coconut, sugar, cocoa powder and coconut oil and blitz to make a crumbly pastry
Press the pastry into the base of a 9-inch tart tin and chill

Gently heat the coconut milk until simmering and then pour over the chocolate callets to form a ganache

Pour into the tart case and smooth, chill for four hours, or overnight

Cut into slices and top with coconut shavings and flaked almonds