Preheat the oven to 180C . Crush the biscuits to crumbs in a bowl. Mix in the cocoa powder, flour, syrup and enough vegan margarine to create a dough. Butter a 23cm loose bottom tart tin and using a spoon press the mixture into the tin and up the sides
Bake in the oven for 10 mins, then leave to cool in the tin.
For the filling, open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.
Break the chocolate into pieces and melt in the microwave, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until smooth.
Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.
Top with crushed roasted nuts, chocolate shards and dust with Icing sugar
