The Bojon Gourmet

Whipped Coconut Cream:
26 Chill the can of coconut cream overnight as instructed. When you're ready to serve the tart, whip the cream as directed. 
Crust:
2 Make the vegan cocoa-almond crust as directed and bake it fully. 
19 Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. 
20 While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.
Filling:
8 Place the chocolate and tahini in a medium-sized heatproof bowl and set aside. In a small saucepan, combine the maple, coconut milk, and salt. 
21 Place over medium heat and bring to just below a simmer. Pour the hot coconut milk over the chocolate and tahini. Stir until melted and smooth. 
23 You can either pour the warm filling directly into the baked tart shell. Or chill the filling for about 20 minutes, stirring every five minutes or so, until cool enough to hold a shape, then spread evenly into the baked tart shell. 
22 Chill until set, at least 2 hours and up to overnight.
Caramel:
11 In a small saucepan, combine the remaining coconut milk and coconut sugar. 
24 Bring to a simmer over medium heat. Lower to maintain a gentle simmer and cook, stirring frequently, until thickened and darkened in color, 5-10 minutes. 
25 Remove from the heat and stir in the vegan butter, tahini, salt, and vanilla. Use warm or chill until needed; rewarm to serve.
Finish:
17 Remove the sides from the tart pan and use a small, offset spatula to release the tart from the bottom of the pan. Place on a serving platter or cutting board. Swirl the whipped coconut cream over the top of the tart and drizzle and swirl with some of the caramel. Top with chopped chocolate and flaky salt, passing more caramel sauce at the table.
18 Extra tart will keep well, covered and refrigerated, for up to 3 days.