Simple No Bake Chocolate Tart for 8

Instructions:

1. Pulse the almond flour and sea salt in a food processor until combined.
2. Add the pitted dates and coconut oil; process until the mixture resembles wet sand and clumps together when pressed.
3. Firmly press the mixture into the bottom and up the sides of the tart pan using the back of a spoon.
4. Place the crust in the freezer for 10 minutes to flash-set while preparing the filling.
5. Place the chopped dark chocolate in a heat-proof bowl.
6. Heat the coconut milk in a saucepan until it just reaches a simmer.
7. Pour the hot milk over the chocolate and let it sit undisturbed for 5 minutes.
8. Gently whisk from the center outward until the mixture is glossy and mahogany-colored.
9. Stir in the maple syrup, vanilla extract, and salt until fully incorporated.
10. Pour the chocolate emulsion over the chilled crust, smoothing the top with a spatula.
11. Tap the pan gently on the counter to release any trapped air bubbles.
12. Refrigerate for at least 4 hours, or until the filling is firm to the touch.