Pulse the almonds for approximately 20 seconds, still leaving some chunky pieces. In a large bowl combine almonds, oats, desiccated coconut, cinnamon powder and stir together. In a separate bowl combine melted coconut oil, maple syrup and vanilla extract. Add wet to dry ingredients and combine well. Place granola into a 13″ rectangular tart tin and press down firmly on base and along sides. Place in pre-heated oven for approximately 22-24 mins or until golden. Take out and leave to cool completely. Empty contents of yoghurt into a bowl, add maple syrup and finely grated lemon zest, and stir to combine gently. Once tart base is completely cold, gently remove from tart case onto a plate and place yogurt mixture into it. Decorate with berries, fresh mint and lemon zest! This tart is best eaten straight away but can be stored in fridge overnight (the base will just soften a bit).