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In a bowl, combine the base ingredients. If your coconut oil is solidified, melt in the microwave in 20-30 second increments until a liquid.
Mix together well.
Using a 9inch (23cm) pie tin, grease the bottom and pour in your mix, using your hands to mould it to the sides.
Bake in a preheated oven at 180c for 12-15 minutes and set aside to cool.
Meanwhile, heat your coconut milk on a stove or in the microwave and then pour over your chocolate. Leave for a minute then mix.
Add vanilla and optionally the sea salt and pour into the base.
Leave to set in the fridge for a 2-3 hours minimum but ideally overnight is a safer bet.
You can sprinkle some flaky salt on top to combat that sweetness and serve with in season berries.