Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and sea salt. Mix well until a dough forms.

Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Prick the bottom with a fork.

Bake for 10-12 minutes, or until the crust is set. Let cool completely.

In a saucepan over medium heat, melt coconut sugar. Stir constantly until it turns into a golden amber color.

Remove from heat and carefully whisk in the refrigerated coconut cream, coconut oil, and sea salt. Be careful, as the mixture may bubble up.

Pour the caramel over the cooled crust. Refrigerate for at least 30 minutes to allow the caramel to set.

Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Place the coconut cream in a double boiler or heatproof bowl set over simmering water.

Add the chopped dark chocolate to the coconut cream and stir until the chocolate is completely melted and the mixture is smooth.

Remove from heat and stir in maple syrup and vanilla extract. Let the mixture cool slightly.

Pour the chocolate mousse over the chilled caramel layer. Spread evenly.

Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the mousse to set completely.

Before serving, sprinkle with a pinch of sea salt. Slice and enjoy!