Preheat oven to 425. Meanwhile combine the coconut flour, cacao and salt in the food processor then add the coconut oil and pulse 4-5 times until dough makes a crumble.
Add maple syrup, pulsing until the dough holds together.
Press the dough into a 9-inch pie/tart pan and bake the crust for 10 minutes and let cool.
In a saucepan, heat coconut milk on medium low and remove from heat as soon as it starts to bubble. Stir in the chocolate, coconut oil, lemon zest and vanilla. Stir continuously until well mixed and melted.
Pour filling mixture over the crust and refrigerate for atleast 4 hours. Serve chilled. Option to add flaky salt on top.
**Option to use a pre-made pie crust and skip steps 1-4. I use the Arrowhead Mills Organic Graham Cracker Pie Crust and found it worked just perfectly!