In a bowl, combine the flour, sugar, cacao, salt and coconut oil. Pour the milk and combine with a spatula until forms rough ball (don't knead it).

Roll up the dough, divide it into the tarts. Bake for 12 min 180C.

In a food processor, add the cashews, water, lemon juice, vanilla, salt. Combine until smooth and creamy (if necessary, add more water).

Add the chocolate. Combine until smooth. Place the mixture on the tarts. Decorate with figs and blueberries. Keep on the fridge for 1 hour.