1-First, preheat the oven to 350 degrees Fahrenheit. Mix all crust ingredients until sticky, then press the mixture into the bottom and sides of a tart pan. Poke holes in the crust bottom with a fork in three places and bake for 10-12 minutes until firm, then cool it on a wire rack.

2-Next, heat the coconut milk in a pot until simmering, remove from heat, add the bittersweet chocolate, and stir until smooth. Let it cool for 10 minutes, then whisk the eggs, vanilla extract, and salt, and combine this with the cooled chocolate mixture.

3-Pour the ganache into the cooled crust and bake for 20-25 minutes. The center will be slightly wobbly but will firm as it cools, so let the tart cool in the pan for 30 minutes, then refrigerate for 30 minutes.

4-For the final touch, heat the coconut milk, maple syrup, and water on medium heat, then remove from heat and add the bittersweet chocolate, stirring until melted. Alternatively, microwave in 15-second intervals until melted. Pour the glaze over the tart, spreading it in a circular motion, and let it set for 30 minutes before serving.