In a food processor, blend 1 cup of certified gluten-free oats and 1/4 cup of cocoa powder until finely ground. Then, add 1/4 cup of melted coconut oil and 2 tablespoons of maple syrup, blending until the mixture resembles wet sand. Press this into a tart pan.

In the same food processor, combine 1 can of full-fat coconut milk, 1/4 cup of cocoa powder, 1/4 cup of maple syrup, and 2 tablespoons of melted coconut oil. Blend this mix until smooth and creamy, about 1–2 minutes. Pour over the prepared crust.

Place the tart in the refrigerator and chill for at least 4 hours or until the filling has set completely.

Once set, carefully remove the tart from the fridge. Before serving, arrange a mix of fresh berries on top.