Start by making the crust. Grease a springform pan with coconut oil. Put almonds and dates in food processor, and process until they are combined and a mealy crust forms. Add cocoa powder and sea salt and process to combine, making sure to scrape sides if needed. Check if the crust clumps together by picking some up with your hands. If it does not easily stick together, add 1 teaspoon of water and process. If it still does not stick well, add 1 teaspoon maple syrup and process. Press the crust down into the bottom of the springform pan and refrigerate while you make the filling.

Put all ingredients for chocolate mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add chocolate mousse mixture and beat to combine. Pour chocolate mousse over the crust and smooth with a spatula. Refrigerate while you prepare the mint mousse.

Put all ingredients for mint mousse into the food processor, except for the coconut cream. Process until smooth. Set aside. In a large bowl, beat coconut cream with an electric mixer until stiff peaks form. Add mint mousse mixture and beat to combine. Pour mint mousse over the chocolate mousse and smooth with a spatula.

Freeze tart until set, at least 2 hours. Meanwhile, prepare chocolate ganache drizzle. Whisk together all ingredients for ganache in a bowl and pour into a squeeze bottle to drizzle, if desired.

Once ready to serve, remove mouse tart from freezer. Carefully loosen edges of springform pan with a knife and release. Drizzle ganache liberally over tart. Defrost for at least 15 minutes before serving.

Garnish with fresh mint leaves if desired. Store leftovers in refrigerator.