For the crust, whiz almonds in a bullet blender for 30-60 seconds until a fine flour forms. Add figs, and process again until thoroughly combined. The mixture should stick together when pinched between two fingers. Press the dough into two 4-inch tart pans, making a thin layer on the bottom and sides of the pan to form the crust.

Next, make the ganache filling. Place cocoa powder, maple syrup, and liquid coconut oil into a blender, and blend on high until smooth, about 60 seconds. Pour into tarts.

To make a fig heart for the top, carefully slice fig into thin slices. Use your fingers to push it into a heart shape, filling it with extra seeds or the“jelly” like interior from another slice if needed.

Refrigerate for at least 3 hours to firm the ganache before serving. Can easily be made ahead, lasts for up to 1 week.