Lightly grease a 9-inch tart pan with a removable bottom.
In a mixing bowl, whisk almond flour and cocoa powder. Stir in melted coconut oil and 1/4 cup maple syrup until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Freeze for 15 minutes.
In a small saucepan, heat the coconut cream over medium-low until it just begins to simmer. Do not boil.
Place chopped chocolate in a heat-proof bowl. Pour hot cream over the chocolate and let sit completely undisturbed for 5 minutes.
Add remaining 2 tablespoons of maple syrup and vanilla extract. Whisk starting in the center, widening circles until the ganache is smooth and glossy.
Pour the ganache into the chilled crust and smooth with an offset spatula.
Refrigerate for at least 4 hours to set. Garnish with flaky sea salt before slicing with a hot, clean knife.
