Crush the gingerbread cookies in a food processor until they turn into fine crumbs. Add melted coconut oil, maple syrup, ground ginger, cinnamon, nutmeg, and salt; pulse until the mixture is well combined and resembles damp sand.

Press the crust mixture evenly into the bottom and up the sides of a tart pan. Use your fingers or the back of a measuring cup to ensure it's compact. Chill in the refrigerator while you prepare the filling.

Heat the coconut milk in a saucepan over medium heat until it's steaming but not boiling. Pour it over the chocolate in a heatproof bowl, letting it sit for a minute to soften the chocolate.

Stir the chocolate and coconut milk together until smooth and velvety. Add the maple syrup, vanilla extract, ground ginger, cinnamon, and salt. Mix until everything is well incorporated and shiny.

Pour the chocolate filling into the chilled crust, spreading it evenly with a spatula. Chill in the refrigerator for 3–4 hours, or until set; it should be firm to the touch.

Slice the tart when it’s firm, using a hot knife for clean cuts. Serve it with your favorite toppings, like coconut whipped cream or a sprinkle of cocoa powder.

Optional: Drizzle with extra melted chocolate for an indulgent touch.