1. Preheat oven to 180C fan-forced. Using a food processor, process the biscuits into a fine crumb. Add crumb to a large bowl. Mix in the cocoa powder, flour, syrup and vegan butter. Mix until combined. Grease a 26cm loose bottom tart tin. Using a spoon, firmly press the mixture into the tin and up the sides.
2. Bake in the oven for 15 mins. Allow to completely cool.
3. Meanwhile, carefully scoop and transfer the separated coconut cream into a bowl. Discard the coconut water or reserve for another recipe. Set aside.
4. Break the dark chocolate into large squares. Melt in the microwave on high in 20 second increments, stirring in between.
5. Once melted, slowly add the coconut cream to the melted chocolate, whisking fast until smooth and glossy.
6. Pour the filling over the base of the tart. Place into the fridge to set.
7. Once set, decoratively arrange seasonal summer berries onto the tart. Drizzle with agave syrup and sprinkle with crushed almonds.
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