1: Whizz the nuts and dates in the food processor until they form a crumbly dough.

2: Press the dough into four individual tart cases and place in the fridge.

3: To make the coconut cream scoop the solidified coconut milk into a bowl and whip until it forms stiff peaks.

4: Fold in the vanilla.

5: Place the whipped cream into the tart cases and place the berries on top.

Photography: Patricia Niven for Made In Hackney