Press the crust into a tarte pan and bake for half an hour. Allow to cool while preparing the filling.
Melt the chocolate - non-dairy dark chocolate - and add a slash of milk and coconut oil. Once melted, stir in an assortment of roasted nuts. I used cashews, pecans, pistachios and hazelnuts. Finally top it with select nuts, coconut flakes and Himalayan pink salt.
Once it's chilled, it's ready to devour!