Make the Date Crust: Place pitted Medjool dates and raw almonds or walnuts into a food processor. Blend until the mixture resembles coarse crumbs, then add unsweetened cocoa powder, melted coconut oil, and a pinch of sea salt. Process until the mixture becomes cohesive and sticky. Press into the bottom and up the sides of a tart pan, then refrigerate for at least 30 minutes to set.

Prepare Chocolate Ganache: In a saucepan, gently heat full-fat canned coconut milk until it simmers. Pour it over dairy-free dark chocolate chips in a bowl; let it sit for 5 minutes. Stir until smooth. Mix in vanilla extract and a pinch of sea salt. Pour into the chilled crust and chill for 30-45 minutes until firm.

Make Chocolate Mousse: Melt additional dairy-free dark chocolate chips until smooth. In a blender, combine silken tofu, maple syrup, cocoa powder, vanilla extract, and melted chocolate. Blend until creamy and smooth. Pour the mousse over the ganache layer and spread evenly, chill in the refrigerator for at least 2 hours.

Decorate the Tart: Add fresh berries or dust with cocoa powder or chocolate shavings. Optionally, add edible gold. Slice and serve.