What you do
For the pastry
Melt the coconut oil and maple syrup in a small pan over a very low heat. Add the dry ingredients and mix thoroughly.
Press into a 20 cm tart case (grease with a little extra coconut oil), and freeze until solid.
For the filling
Melt chocolate slowly in a bain marie, remove and allow to cool slightly.
Beat in the almond milk and olive oil until smooth. Pour this mixture over the frozen pastry base and chill the tart in the fridge.
Serve with cashew cream.