Coat a 9-inch tart pan with coconut oil cooking spray.
Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
Bake crust for 10 – 15 minutes or until golden.
While the crust is baking, get started on the filing. On a double boiler, melt the chocolate and coconut milk until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30 -40 minutes).
Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don’t forget the sea salt!) and let set in the fridge for at least two hours.
Serve cold or at room temperature… You might need a glass of almond milk for this one!