Begin by making your Chocolate Mousse: Add 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
In your food processor add silken tofu, melted chocolate, maple syrup, cocoa powder, rum, vanilla, and sea salt. Blend until completely smooth and combined. Place in fridge to chill.
Next, toss oats and almonds into cleaned food processor and blend until finely ground (1 minute). In a saucepan melt coconut oil on medium-high heat, add maple syrup, cocoa powder, and salt, stir to combine. Pour liquid mixture over oats and almonds and blend until dough-like in texture (3-5 minutes).
Create your tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm in thickness. (I used four, 4-inch tart pans with removable bottoms, but you can modify the size and number of tarts depending on what you have).
Turn oven to 350F/175C and bake tart shells for 15 minutes, or until golden and browned. Remove from oven and let cool completely before popping them out of the pans (20 minutes).
Scoop chocolate mouse filling into tart shells. Optional to top with fresh thyme and chopped almonds.