Date Sweetened Double Chocolate Tarts | Murielle Banackissa

Ingredients

• 1 ¼ cup tigernut flour
• ¼ tsp sea salt
• 2 tbsp + 1 tsp cacao powder
• 3 tbsp coconut oil (, at room temperature)
• 1 tbsp maple syrup
• ½ cup packed pitted medjool dates
• 150 g silken tofu
• ½ cup chopped dark chocolate ((at least 70%. I used 85%), plus more for topping)
• 4 tbsp full fat coconut milk
• 1 tbsp cacao powder
• ½ tsp instant coffee (, optional)
• Pinch of sea salt
• Fresh berries (, for garnish)