For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt, cocoa powder into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.

Finally add the quinoa pops and mix again briefly.

Put the bottom into a tart mould and press it down nicely.

Let it rest in the fridge while making the chocolate filling.

For the filling, melt the chocolate over a water bath.

Once melted, slowly heat in a pan together with the coconut milk.

Add agar agar, agave nectar and salt and simmer on low heat until you have a thick consistency.

Now place the filling on the bottom and cool in the fridge for about 1 hour until firm.