Hawaij Mocha Ice Cream Tarts
[Vegan, Gluten-Free]

To Make the Crust:

1. Preheat oven to 350°F.
2. In a large bowl, mix together dry ingredients.
3. In a small saucepan or in the microwave, melt coconut oil with maple syrup. Pour over dry ingredients and stir together, until a grainy dough forms.
4. Press the dough evenly into 3-4 tartlet pans, depending on their size, making sure to reach the top edges of the sides as well.
5. Prick the bottom with a fork a couple of times, then bake in the preheated oven for 10 minutes, until edges are slightly browned.
6. Let cool fully.

To Make the Ice Cream:

1. Take the chilled can of coconut milk and open it upside down. Pour off the watery layer until just the thick coconut cream remains. You should have about a heaping cup's worth.
2. Place coconut cream and remaining ice cream ingredients in a saucepan over medium heat. Whisk until the chocolate has melted and the ingredients have been incorporated.
3. Let cool to room temperature at least.

To Assemble:

1. If your tart pans are shallow, cool the ice cream in the refrigerator or freezer until it is firm, like ice cream, then scoop into prepared crusts. If you're working with a deeper pan, you can pour the room temperature cream into the shells then place it in the freezer to firm up.
2. For the chocolate drizzle, melt chocolate with coconut oil. Flick/drizzle the melted chocolate onto the frozen ice cream, sprinkle with desired toppings (if using), then place back into the freezer or serve immediately.