Preheat the oven to 180ºC.

Mix the melted coconut oil with the flour, chia seeds, and dates in a food processor and pulse until they form a dough.

Lightly grease a 12 mini muffin tin with a little extra coconut oil and divide the mixture evenly into the holes. Spread the mix equally to create cases or discs. Pop in the heated oven for 15-18 minutes until crisp and beginning to golden.

Meanwhile, melt the chocolate on a bain marie. Leave to cool slightly before folding in the coconut yoghurt. Place in the tart cases once they are cool enough and place in the fridge to harden for at least half an hour.