1. Preheat your oven to 350 degrees F.
2. In a large bowl, whisk all the dry crust ingredients together, then add in the vanilla and maple syrup. Then “knead” in the plant-butter with your hands until your dough forms.
3. Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan.
*NOTE: You will have leftover crust, which you can make cookies out of (it's delicious!) and can use leftover baked crust to crumble on top of the tart
4. Using a fork, poke holes in the bottom of the tart, then bake for 20-25 minutes until the edges start to turn slightly golden.
5. While the crust is baking, make the vegan caramel. Melt the coconut oil in a small saucepan. Next add the maple syrup and bring to a simmer (not quite boiling). Then add in the almond butter and pinch of salt and whisk continuiously until the caramel thickens. Remove from heat and continue to whisk for a minute or so.
6. Remove the crust from the oven and allow it to slightly cool, then pour the caramel into the crust and place the tart into the fridge to chill for about 20 minutes.
7. While the caramel layer is setting up, make the chcolate mousse layer. Heat all the ingredients in a saucepan until the chocolate is melted and the mixture is simmering, but not boiling, whisking frequently.
8. Remove the chocolate mixture from heat and allow it to cool for about 10-15 minutes, then pour it overtop of the caramel layer in the tart, and place it carefully back into the fridge for at least 4-6 hours, preferrably overnight.
**NOTE: you will have leftover chocolate mousse, simply pour it into a container and also chill in the fridge overnight and then you can pipe it onto your tart the next day
9. Once the tart is set, pipe any leftover chocolate mousse in any design you wish, then garnish the tart with shortbread cookie crumbles, choclate chips, coarse sea salt, and chocolate covered chia seeds (optional).
10. Keep the tart stored in your refrigerator. The tart will last for a 3-5 days.