Spray a small muffin tray/cupcake tin with oil and line with strips of baking paper so you can lift the cases out easily.

Blitz almonds and dates in a food processor until they reach a crumb like texture. Add coconut and coconut oil and blitz again until combined. Press mixture into tin and mould into tart cases. Pop into the freezer until hard.

Whilst tart cases are chilling, add avocado to food processor and blitz until a smooth paste is formed. Add maple syrup and vanilla and blitz again. Finally add cacao powder and blitz until all is fully combined and no green bits of avocado are visible. Spoon mixture into a piping bag and place in fridge to chill for 30 minutes.

Remove tart cases from freezer and fill with avocado mousse pop back into fridge for about an hour or until chilled.