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Preheat the oven to 350 °F (180 °C)
In a large bowl whisk together ground almonds, teff flour, arrowroot, cacao powder and pinch of salt.
Add coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1 teaspoon of water. Press some of the dough together, it should stick together. Add another 1tsp of water if needed.
Use your hands to gently bring it into a smooth soft dough.
Divide the dough into 6 small balls.
Evenly press each ball onto the base and up the sides into each little tart to form a crust.
Pierce the base few times with a fork and bake for about 12 minutes.
Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal.
Chop the dark chocolate and place into a small bowl. In a pan heat coconut milk with reishi powder on a low fire until it comes to a boiling point. Pour over the chopped chocolate and mix until completely melted. Stir in maple syrup.
Pour the chocolate ganache evenly into each tart shell and place into fridge to set to desired consistency. It should be set between 1 ½ to 2 hours.
Decorate to your taste and enjoy!