In a food processor, combine the oats and almonds and blend these on their own for a few seconds.

Add in the dates and coconut oil and blend again until well combined. Divide the mixture between silicone cupcake cases and pop these into the freezer.

For the creamy filling, blend together the cashews, sweetener of choice, coconut milk, blackcurrant powder, coconut oil and vanilla until smooth and creamy. Zest and juice the lime and blend again.

Spoon some of the filling into each of the tart cases, then place these into the freezer for around 3 hours.

Once the tarts are set, melt down the chocolate and drizzle this over the top of each of them. Return these to the freezer until the chocolate is completely set.