Preheat oven to 175°C. Stir together almond meal, cocoa, coconut oil, maple syrup and 1/2 tsp fine sea salt in a bowl until evenly combined. Press the crust mixture evenly into the base and sides of a 22-23cm tart pan or pie dish. Bake for about 12 minutes, until the crust starts to feel firm and dry. (Keep a close eye on the base while baking, as the oils in nut meal can brown much faster than flour). Remove from the oven and transfer to a wire rack to cool.

Meanwhile, as the crust is baking, heat the coconut milk in a small saucepan over low-medium heat until it just comes to a simmer. Place the chopped dark chocolate in a heatproof bowl and pour the hot coconut milk evenly over the top of it. Leave it to sit for about 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and salt to combine.

Transfer the baked crust onto a serving dish, and pour the chocolate filling into the crust, smoothing the top with a spoon until even. Refrigerate for at least two hours, until firm.

Serve chilled, sprinkled with flaked sea salt to taste.

Recipe adapted from food blogger Gimme Some Oven