1. Preheat the oven to 350 F and lightly spray a 9″ tart pan with non-stick spray.
2. Using a food processor, combine all of the ingredients for the crust together and pulse continuously until completely combined, and a soft, slightly sticky mixture forms. Empty the mixture into the bottom of the tart pan, and using a spatula and/or your clean fingers, press and spread the crust into the pan. Be sure to press the crust up along the sides a bit, about 1″, to create an edge. Bake the crust for 10-12 minutes, or until the edges are lightly browned. Remove and cool while you’re preparing the filling.
3. In a small saucepan over medium heat on the stove, heat the coconut milk until hot, but not boiling. Place the chopped chocolate in a heat-proof bowl, and pour the hot coconut milk over the chocolate, letting it sit for 1 full minute before stirring with a spoon. Add the extracts and stir until completely smooth. Pour the filling into the prepared tart crust, smoothing it out. Refrigerate the tart for at least 4-5 hours before removing and decorating with crushed candy cane, or serving.

Leftover tart can be kept in the fridge, in an airtight container, for 3-4 days. The tart can also be frozen for up to 2 months.