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Pre-heat oven to 350F and grease a 14 x 4 inch rectangular tart pan.
In a small bowl, sift together the almond flour, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined. (The mixture will be wet).
Press the mixture into the bottom of the prepared tart pan and bake for 8-10 minutes, or until the edges start to look crispy.
Remove from oven and let cool completely on a wire rack.
In a large mixing bowl, add the avocados, cocoa, maple syrup and whiskey and beat with an electric mixer on low speed until the cocoa is combined and then increase to high speed until the avocado is well blended.
Spread the chocolate filling onto the cooled crust.
In a large mixing bowl, scoop out the solidified coconut milk. Add the maple syrup and vanilla.
Using an electric mixer, beat on high until the milk is whipped and creamy.
Spread the whipped topping over the chocolate filling. Top with shaved chocolate, cocoa powder or toasted coconut and place in the fridge for an hour or two to set up before serving.