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Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture forms a dough.
Press the dough evenly into a 9-inch tart pan with a removable bottom.
Prick the bottom of the crust with a fork and bake for 10-12 minutes.
In a medium saucepan, heat coconut milk over medium heat until it starts to simmer.
Place dairy-free dark chocolate chips into a heatproof bowl and pour the hot coconut milk over them. Let it sit for 1-2 minutes.
Stir the mixture until smooth and glossy. If needed, heat gently in the microwave until fully melted.
Stir in maple syrup and vanilla extract until fully incorporated.
Pour the chocolate filling into the cooled tart crust and smooth the surface.
Chill the tart in the refrigerator for 2-3 hours until set.
Remove from the tart pan, slice into 8 pieces, and serve.