Preheat the oven to 180 degrees and grease 6 mini tart tins with coconut oil.

Start by making the pastry. In a bowl, combine the oat flour, maple syrup, cacao, sea salt and coconut oil.

Roll out the mixture between two pieces of baking paper until it is a few mm thick. Cut out the pastry and line the mini tart tins. Place these in the oven to blind bake for 10 minutes and then leave to cool.

Whilst the pastry cases bake, start making the caramel.

Add the coconut sugar, nut milk and salt into a saucepan over a medium-low heat. Stir this mixture continuously until it starts to bubble and turn into a thick caramel. You will need to ensure you keep your eye on this to make sure it doesn't burn. This will take 10-15 minutes. Set this aside away from the heat until you are ready to assemble your tarts.

To make the ganache add the chocolate, maple syrup and nut milk into a saucepan over a medium heat. Whisk this until you have a smooth, glossy chocolate cream and then take this off of the heat.

To assemble your tarts, put a heaped tablespoon of the caramel into each pastry case. Then top with the chocolate ganache. Repeat this process until you have six mini chocolate caramel tarts.

These are delicious served straight away or, you can put them in the fridge to set. These are best served at room temperature, but also delicious and gooey warm.