To make the crust pulse both the almonds and oats in a food processor or blender until fine. Add sugar, cocoa powder and salt; pulse until combined. Place mixture in a bowl and add the melted coconut oil. Mix until combined.
Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press down evenly.
Bake in the centre of the oven for 15 minutes. Transfer to a wire rack to cool completely for an hour.
To make the chocolate filling, fill a bowl with the chocolate chips and bring the full fat coconut milk to a boil in a separate saucepan.
Pour the hot coconut milk over the chocolate chips and stir and combine until thick and creamy.
Then pour the mixture into the cooled tart base. Leave to set in the fridge.