1. Preheat the oven to 350 F and lightly grease a 9″ tart pan with a removable bottom. I used coconut oil, but you could use non-stick spray or butter as well. In a medium-sized bowl, whisk together the almond flour, shredded coconut and cocoa powder. Add the melted coconut oil, honey and salt and stir with a large spoon until thoroughly combined. Empty the mixture into the bottom of the tart pan, pressing it into the pan and about 1/2″ up the sides. Bake the crust for 10 minutes. Remove the tart from the oven and let cool while you prepare the filling.
2. Place the chopped chocolate in a heat-proof bowl. In a medium saucepan over medium-high, heat the coconut milk until simmering. Pour the coconut milk over the chocolate and allow it to sit for 1-2 minutes. Stir vigorously until the chocolate is completely melted and combined with the milk. It should look like a thin ganache. Add in the sweetener (if using), 1/2 cup of the coconut and vanilla extract. Pour the filling into the prepared crust, and place the tart in the fridge for at least 2 hours to firm up.
3. Decorate with coconut. To create the rings of colored coconut like in my photos, empty 1/4 cup coconut in one freezer bag, along with 1 drop of orange food coloring. In another bag, place 1/4 cup coconut along with 1 drop of blue food coloring. In a third bag, empty 2 tbsp coconut along with 1 drop of pink food coloring, and in the last bag, empty 2 tbsp coconut along with 1 drop of green coloring. I used plain white coconut for the center and topped with chocolate mini eggs!
4. Remove the tart from the pan, slice and serve.

Leftovers can be stored in the fridge, in an airtight container, for 4-5 days.