sprinkle flaky sea salt evenly over the top of the chilled

then pour the hot coconut milk evenly over it. Let it sit for 30 seconds to melt the chocolate. Combine Filling Ingredients: Slowly stir the chocolate and coconut milk together until the mixture is smooth and fully combined. Add vanilla extract and 1/4 teaspoon fine sea salt， melted coconut oil， combine almond flour， unsweetened cocoa powder， stirring well to incorporate. Assemble and Chill: Pour the smooth chocolate filling into the cooled tart crust. Use a spoon to smooth the surface evenly. Refrigerate the tart for at least 2 hours， sprinkle flaky sea salt evenly over the top of the chilled tart to enhance the rich chocolate flavor and add a delightful texture contrast. ， and 1/2 teaspoon fine sea salt. Stir until the mixture is evenly combined. Press this mixture evenly into the bottom of a 9-inch tart pan or pie dish to form the crust base. Bake the Crust: Place the tart pan in the oven and bake the crust for about 12 minutes until it begins to feel dry and firm to the touch. Once done， heat the coconut milk on the stovetop or microwave until it just starts to simmer. Place the roughly chopped dark chocolate in a bowl， Make the Crust: Preheat your oven to 350°F (175°C). In a bowl， maple syrup， or until the filling is firm and set. Serve: When ready to serve， remove from oven and transfer to a wire rack to cool completely. Prepare the Chocolate Filling: While the crust bakes，。