Combine shredded coconut, oats, cacao powder, maple syrup, vanilla extract, and salt in a food processor.

Pulse briefly to mix the dry ingredients.

Add pitted dates to the food processor.

Process until the dates are finely chopped and the mixture starts to clump together, forming a dough.

Press the crust mixture into a 20cm (8 inches) flan, cheesecake, or springform tin.

Place the crust in the freezer to firm up while preparing the filling.

Chop the vegan chocolate into small pieces and place in a heatproof bowl.

Heat coconut milk and coconut oil in a small pot over medium heat.

Bring the coconut milk and coconut oil to a simmer.

Pour the hot coconut milk and coconut oil over the chopped chocolate.

Let the mixture sit undisturbed for 2 minutes to allow the chocolate to soften.

Carefully mix the chocolate and coconut milk until all the chocolate is melted and the mixture is smooth.

Add raw cacao powder, maple syrup and vanilla extract to the chocolate mixture.

Mix until well combined.

Pour the chocolate ganache evenly over the chilled crust.

Chill the tart in the refrigerator for 2-3 hours, or until the ganache is firm.