Put the almonds into a blender and pulse until broken down like rice, not too fine.
Add the cacao powder and a couple of dates at a time until the mixture begins to feel sticky and clumps together. You can also add 1-2 tbsp. of water to reduce the amount of dates used.
Share the almond mix between 4 small tart cases and press into the case pushing up the sides.
Blend/whisk the coconut cream with the vanilla, share between the 4 tarts and place into the freezer.
Once the coconut cream has set (20 minutes), top with the chia jam and serve.
You can also add fresh raspberries/grated chocolate/coconut to serve.