Preheat oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

In a mixing bowl, whisk together almond flour, cocoa powder, and 1/4 teaspoon salt. Stir in 1/4 cup melted coconut oil and 3 tablespoons maple syrup until a cohesive dough forms.

Press the dough evenly into the bottom and up the sides of the tart pan. Prick the bottom several times with a fork.

Bake for 10 to 12 minutes. Remove from oven and let the crust cool completely on a wire rack.

Melt the dark chocolate using a double boiler or in 30-second intervals in the microwave until smooth. Set aside to cool slightly.

Place the silken tofu, 1/3 cup maple syrup, vanilla extract, and a pinch of salt into a high-speed blender or food processor. Blend until completely smooth.

Add the melted chocolate to the blender and process until the mixture is fully emulsified and aerated.

Pour the chocolate mixture into the cooled tart shell and smooth the surface with an offset spatula.

Refrigerate the tart for at least 4 hours, or until the filling is firm and set.

Slice with a hot knife for clean edges and serve chilled.