In a food processor, add the almond flour, cocoa powder, dates, almonds, and salt. Process on high until the almonds and dates are broken down into small pieces.
Melt the coconut oil and pour into the food processor. Add the maple syrup. Pulse the mixture until it becomes like a thick dough.
Take a 9 inch tart pan and oil it lightly with a little extra coconut oil. Spread the tart crust in an even layer across the pan. Put in the freezer for at least half an hour.
To make the filling, pop a can of coconut milk (with as high a fat content as possible) into the fridge for an hour or so. When you open it, the coconut cream should have solidified at the top of the can. Measure out 1/2 cup. You can reserve the leftover liquid for smoothies, curries, etc.
In a small saucepan, add the coconut cream. Put over low-medium heat and allow it to melt. Once fully melted, add the white sugar. (Note: you can cut down on the sugar or omit it entirely, if you prefer a more bitter chocolate flavour. Still delicious!)
Once the sugar is dissolved, take the coconut cream off the heat. Add the vanilla extract and the dark chocolate, broken down into pieces. Allow the residual heat to melt the chocolate, stirring it occasionally, until it is completely combined.
Take the tart crust out of the freezer and pour the filling over top, distributing it evenly. Return it to the freezer for at least half an hour before serving.
Serving tips: This tart is easy to slice and eat right out of the freezer. If left at room temperature, it will totally hold its shape, but become too soft to slice cleanly. Return it to the freezer for a while to firm it up again. It can also be stored in the freezer in slices and taken out at will!