Preheat the oven to 300°F (149°C).

Using a food processor, process the almonds and almond flour together until almonds are coarsely chopped. Add the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly. See photo above.

Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Set tart pan on a baking sheet and bake for 10-12 minutes or until lightly golden brown. (Pie weights are optional for pre-baking. I don’t use them with this crust, but you absolutely can!)

Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.

Place chopped chocolate into a medium bowl. Add maple syrup on top. Set aside. In a small saucepan over medium heat, bring coconut milk to a boil. Once boiling, pour over chopped chocolate/maple syrup. Stir until completely combined and smooth.

Pour filling into crust. Top with shredded coconut, sliced almonds, and sea salt.

Cover loosely and refrigerate for 3-4 hours or overnight and up to 2-3 days.

Once completely set, slice and serve. Cover and store leftover tart in the refrigerator for up to 5 days.