Gently melt the vegan butter and date syrup together, then pour this over the oats, ground almonds and

add a pinch of salt.

Mix everything together until well combined, then press this into the base and sides of your tart tins.

Pop these into the freezer to chill whilst you make the filling.

For the berry filling, combine the coconut yoghurt, butter and syrup and mix well. Stir through the

berry powder and add in a squeeze of fresh lemon juice to taste.

Add a generous dollop of the filling to each of the tarts and place these into the freezer for a couple of

hours to set.

Gently melt the chocolate and stir in the date syrup. Transfer this into a piping bag.

Remove the tarts from the tins and carefully pipe cobweb shapes onto each of them.