In a pan, toast almond flour over medium heat for 2-3 minutes. Stir often, until fragrant and golden. Transfer to a bowl.

Add cinnamon, salt, and ¼ cup melted coconut oil. Stir to combine.

Press crust mixture into a tart pan then transfer to freezer to cool for 15 minutes.

In a double boiler, melt SuperFat Cacao Coconut with remaining ½ cup coconut oil and 4 oz chocolate chips. Stir to combine.

In a food processor, combine drained cashews, maple syrup, coconut milk, lemon juice, and vanilla extract. Process for 4-5 minutes, until completely smooth. Stop and scrape down sides as needed.

Add chocolate mixture and process until combined.

Pour mixture into prepared pie crust and smooth into an even layer. Freeze for 8-10 hours.

Cut into 10 slices. Serve frozen or thawed, topped with toasted coconut.