Scatter gluten-free flour onto a clean, dry surface and roll out the pastry until approx. 30cm x 20cm or roughly the size of the baking tray you are going to use
Transfer the pastry to the baking tray and push gently into the corners. The pastry will shrink a little upon cooking so don't be afraid to push it a little way up the edges of the tray
Cook according to the instructions then remove from the oven and allow to cool
While the pastry is cooking drain the tofu then place it into a food processor. If you don't have a food processor then place in a bowl and use an electric whisk (or arm strength) for the next step
Add the sugar, cacao and coconut oil to the tofu and blend/whisk/beat until smooth
Place a handful of flaked almonds into a frying pan over a medium heat and, stirring occationally leave until starting to brown...about 5-10 minutes
When the pastry is cold top with the chocolate mixture and scatter over the toasted almond flakes
Chill for at least an hour before slicing and serving