Chocolate crust: Preheat oven to 350°F. In a medium bowl, stir all crust ingredients together until the mixture resembles wet sand.

Pour into a 10-inch tart pan with removable bottom (or a 9-inch pie dish) and press the mixture along the bottom and up the sides of the pan with your hands. Use a flat-bottomed measuring cup to gently tamp the crust down.

Bake until fragrant, about 10 – 12 minutes, letting it cool completely on a wire rack before proceeding. You can also skip the baking for a no-bake tart — just refrigerate the crust for 10 minutes before proceeding.

Chocolate mousse: Place chopped chocolate in a medium-sized heatproof bowl and set aside. In a small saucepan, heat the coconut milk to just below a simmer over medium heat. Immediately pour it over the chocolate and let sit for 5 minutes.

Whisk until smooth and then whisk in the tahini, maple syrup and salt. Cool to room temperature.

In a mixing bowl, beat chilled coconut cream with an electric hand mixer until stiff peaks form. Gently fold into the chocolate mixture until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.

Chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat the coconut cream in a small saucepan to just below a simmer over medium heat. Immediately pour over the chocolate and stir until smooth.

Cool to room temperature, then spread on top of the chocolate mousse.

For a salted chocolate or coconut tart, sprinkle with flaky sea salt or coconut at this point. Refrigerate for another 30 minutes or until the ganache has set.

To serve, decorate with fresh fruit or other toppings as you like. Serve chilled.