1. Put the oats in a food processor and pulse to break up a bit.

2. Add cocoa powder, syrup, coconut oil, and salt. Process until mixture starts to come together and it sticks together when you pinch it between your fingers. If your mixture is too dry, you can add more coconut oil 1/2 teaspoon at a time until it comes together.

3. Transfer dough to a tart pan (preferably one with a removable bottom) and pat out using fingers or the bottom of a cup until crust is spread evenly. Refrigerate the crust while you make the filling.

4. Place syrup, coconut oil, coconut milk, cocoa powder, vanilla, and salt in a food processor (or blender) and puree or pulse until well combined. Give the filling a stir to make sure there are no lumps remaining.

5. Spread filling over the crust and smooth out with a spatula or knife. If desired, use an offset spatula or the back of a spoon to make gentle swoops in the filling.

6. If serving within a few (4-5) hours, place the berries on top of the chocolate filling in any design you like, and chill for at least 30-40 minutes in the refrigerator to allow filling and crust to set. Store tart in the refrigerator until ready to serve.

7. If you are making this ahead of time (more than 4-5 hours before eating), cover the tart with plastic wrap or food wrap and refrigerate the tart (crust and filling). When ready to serve, top with berries. Store tart in the refrigerator.

8. If you are making this far in advance, you can make and freeze the tart without the berry topping and store in the freezer in an airtight bag up to 2-3 weeks. Wrap with plastic wrap or food wrap and cover with a large freezer bag. Thaw tart in the refrigerator before adding berries and serving.