For the crust

1. Preheat oven to 350ºF. In a medium-sized mixing bowl, combine the almond flour, cacao powder, and salt. Stir in the melted coconut oil and maple syrup and mix until fully combined.
2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely.

For the chocolate ganache

1. Place the dark chocolate in a bowl. Microwave the canned coconut milk for about 1 to 1 1/2 minutes or until steaming (you can also do this over the stove). Pour the hot coconut milk over the chocolate and let stand for a few minutes. Stir until fully melted and combined. Pour into the cooled crust and transfer to the refrigerator to cool completely, about 1 hour.
2. In a separate bowl, combine the strawberries and maple syrup. Let macerate.
3. Top with the strawberries, arranging however you desire. Serve immediately. This tart can also be made a a day or two ahead of time. If you’re planning on making it more than a few hours before needed, wait to add the berries until just before serving.