Preheat the oven to 160°C / 325°F / gas 3.
Now, the base: blend the oats into a flour-like consistency, then add the coconut oil, 4 dates, cacao powder and cinnamon and blitz until fully combined.
Press the base out into a small tart tin. Bake in the oven for 20 minutes, then leave to cool while you make the filling.
Melt your chocolate, then blend it with the espresso, cacao, coconut oil and 6 medjool dates. Once smooth add a pinch of salt. If it’s too thick, try adding 1 tbsp warm water to make it nice and gooey.
Once the base is cold pour over the chocolate filling and let it set for 1 hour in the fridge. Slice into 8 pieces and enjoy with your nearest and dearest.
This tart will last up to 3 days in the fridge, stored in an airtight tin. However, in my house it usually goes in about 10 minutes!