Preheat your oven to 180°C (350°F) and grease four small removable-base tart tins with coconut oil.
Add the oat flour, almond flour, salt, dates, coconut oil, milk, vanilla, and almond extract to the bowl of a food processor fitted with the blade attachment. Pulse until the dates have broken down and a dough forms.
Separate the dough into four equal parts and press it into the prepared tart tins, trying to make the base and walls an even thickness.
Poke a few holes in the bases of the shells with a fork, and place the tins onto a large baking sheet. Bake for 15-18 minutes, or until golden.
Take the tarts from the oven and cool for about ten minutes in the tins before removing and placing the tarts onto a rack to cool completely before adding the ganache. Freeze them for 15-20 minutes before pouring the ganache in to set more quickly.
Ganache
To make the ganache, chop the dark chocolate and place it into a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat until simmering, then pour it over the chopped chocolate.
400 ml full-fat coconut milk, 100 grams dark chocolate**
Let it rest for a minute before adding the maple syrup, vanilla, and salt, then whisk until mixed and silky looking.
1-3 tablespoons maple syrup, 1/2 teaspoon pure vanilla extract, Tiny pinch sea salt
Pour an equal amount of ganache into each cooled tart. Place the tarts onto a board in the refrigerator for about at least 3-4 hours, or until the ganache is fully set.
Top each tart with two sliced apricots, a spoonful of plain vegan yogurt, and some grated dark chocolate. Serve chilled.
8 apricots
Notes
* The almond extract is optional and just brings out the flavour more in the base - but don't be tempted to add extra! ** If you use unsweetened chocolate, you'll likely need all 3 tablespoons of maple syrup to make it sweet enough. Depending on the cocoa content in your chocolate, you'll have to sweeten to taste.