Dark chocolate tarts with cinnamon and orange zest

Preheat oven to 180°C and grease eight holes of a regular-sized muffin tin.

Put the ground almonds, buckwheat flour, cinnamon, cocoa, orange zest, honey and coconut oil into a food processor. Pulse until mixture resembles coarse crumbs. With the food processor running on low, gradually add the water 1 Tbsp at a time until the dough starts to come together into a ball.

Using your hands, press the dough evenly into the prepared muffin tin. Prick the pastry with a fork.

Bake for 8-10 minutes or until slightly crispy. Leave to cool completely before carefully inverting the tart shells onto a baking tray.

To prepare the filling, add the chocolate and cream to a saucepan over low heat. Cook, while whisking, until the chocolate has completely melted into the cream.

Gently pour the chocolate sauce into the tart shells and then top with a little orange zest. Place in the fridge to set for at least 1 hour.