Add the almonds, dates, coconut oil, cocoa powder, maple syrup, and salt to a food processor. Blend until the mixture becomes sticky and holds together when pressed.

Press the crust mixture firmly into the bottom and sides of a tart pan. Chill while preparing the filling.

Warm the coconut cream and coconut oil for the filling in a saucepan until smooth.

Pour the warm mixture over the desiccated coconut in a bowl. Add the maple syrup and vanilla extract, then mix until fully combined.

Spread the coconut filling evenly into the chilled crust and smooth the top. Chill until slightly firm.

For the topping, warm the coconut cream and add the dark chocolate. Stir until melted and smooth.

Pour the chocolate topping over the coconut filling and spread evenly.

Chill the tart until fully set, about 4 hours or until firm enough to slice cleanly.

Decorate as desired and serve chilled.