Step 1

Place almonds and rolled oats in a food processor and process until they are finely ground.

Step 2

Drain dates and squeeze out any excess water.

Step 3

Add dates and peanut butter to the food processor and process until it all sticks together. Adjust sweetness.

Step 4

Transfer the mixture to a bowl, add chopped peanuts and stir well.

Step 5

And last, add coconut flour and mix briefly with a hand mixer on low speed until all is well combined.

Step 6

Spread the mixture into approx. 6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the base.

Step 7

Place tarts in the fridge for an hour or two to allow them to set.

Step 8

Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.

Step 9

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Step 10

Spread the topping on top of each tart.

Step 11

Place the tarts in the fridge for half an hour to allow the topping to firm up.