These tarts are dairy-free, no-bake, gluten-free, and delicious!
First make the gluten-free crust. Melt the chocolate and coconut oil and mix with the almond flour until a thick dough forms. Since the chocolate is warm, the dough will be semi-sticky. Split the dough in half and gently press into two mini tart pans. Place the pans into the freezer for 10-15 minutes to set.
While the crust is freezing, make the chocolate ganache. Add the chocolate, coconut milk, coconut oil, and vanilla extract to a small saucepan and melt together over low heat. Watch carefully so the chocolate doesn't burn and stir constantly while the chocolate is melting. As a last step, add in the optional maple syrup and whisk in.
Take the tart pans out of the freezer and fill with the chocolate ganache. Place the tarts back in the freezer for 1-2 hours until the chocolate ganache sets and hardens.
Once the tarts are set, remove from the freezer and sprinkle with flaky sea salt. Serve and enjoy!