Vegan Chocolate Tarts with Apricots

INGREDIENTS

110 g

/ 1 cup rolled oats, blended into flour

100 g

/ 1 cup almond flour

1/4 tsp

sea salt

70 g

/ 1/4 cup soft dates, packed

30 g

/ 2 tablespoons coconut oil, solid

2 tbsp

nondairy milk

1/2 tsp

pure vanilla extract

1/4 tsp

pure almond extract* (optional)

400 milliliters

/ 1 can full-fat coconut milk

100 g

dark chocolate**

1 tbsp

maple syrup

1/2 tsp

pure vanilla extract

Tiny pinch sea salt

apricots, thinly sliced