Preheat the oven to 180oC/ Gas Mark 4 and line 6 mini tartlet tins (10cm (4in) with greaseproof paper, or grease with vegan butter.
In a mixing bowl, combine the flour, cocoa powder, coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour. Allow to cool fully before filling.
Place the coconut cream into a bowl and add the vegan chocolate spread and vanilla extract. Whip together until combined and light.
Spoon about 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.
Pop the tartlets into the fridge to set. This will take around 3 hours. You can place them into the freezer for an hour. Store in a sealed container in the fridge. These are best eaten within a few days.
Add some whipped coconut cream swirls, grated chocolate, desiccated coconut, fresh cherries and cherry purée, if desired.