You will need


In a food processor add dates, walnuts, oats/buckwheat flakes and cacao powder. Blitz until combined, and only small walnut chunks remain.

Split the mixture evenly between the tart tins. This should make approximately 20 tarts weighing 18g. Press mixture down and up the sides to create the base of the tarts.

Place in freezer to set for 30 minutes.

Meanwhile in a saucepan over a medium heat, simmer coconut milk, Baileys and dark chocolate melts until completely combined. Leave to cool.

Next, gently remove the bases from the tart tins and place on a baking tray.

Give the filling a stir to ensure it is still smooth with no lumps, and fill up the bases of the tarts.

Place back in freezer to set for 45 minutes, before dusting with cacao powder.

Keep stored in freezer for up to 3 weeks, and allow 10-15 minutes to warm up before eating immediately