Add the almonds, dates, coconut oil, cocoa powder, maple syrup, and salt to a food processor.
Process until you have sticky chocolate crumbs that hold together when pressed.
Press firmly and evenly into the base and sides of a tart pan.
Refrigerate while preparing the filling.
Gently warm the coconut cream and coconut oil for the filling until smooth.
Pour over the desiccated coconut, then stir in the maple syrup and vanilla.
Spread the coconut filling evenly over the chilled crust.
Refrigerate until firm enough to support the chocolate topping.
Gently melt the dark chocolate with the coconut cream and stir until smooth and glossy.
Cool slightly, then pour over the coconut layer.
Refrigerate until completely set.
Decorate if desired and cut into slices with a clean, sharp knife.
