Date apricot tartelettes with ginger

Remove the seeds from the dates. Grind the almonds in the food processor. Add the dates and cocoa and mix everything into a cohesive, firm dough.

Roll 10 equal balls with wet hands and press them flat. Shape bottom pieces of 5 cm diameter with an upright edge.

Place on a plate covered with baking paper and put in the refrigerator until use.

Clean the lime, grate the green skin and squeeze the fruit.

Put the apricots with 1½ tsp lime juice (for 10 pieces), the voice ginger and 1½ tbsp ginger syrup (for 10 pieces) from the jar in the food processor and grind to a smooth filling.

Divide the filling over the bottom pieces. Mix the coconut and lime zest and sprinkle the tartelettes.