Preheat oven to 180 celsius. Grease 6 tart tins. Set aside.
In a food processor add oats, nuts, maple syrup, coconut oil, vanilla, salt and give a quick pulse until well combined.
Firmly press mixture into bottom and up the sides of the prepared tart tins. Then place them on a baking tray.
Bake for 15-20 minutes, until the toasted on top. Transfer tart tins to a wire rack, and cool until they reach room temperature. They will dry out and crisp up while it cools
In a small bowl, combine yogurt and cocoa and mix well. Gently remove from the tart tin, fill with your chocolate yogurt and serve immediately.