In a mixing bowl, combine almond flour with melted coconut oil. Stir until resembles wet sand. Grease a tart pan, press mixture to form crust. Set aside.

In a separate bowl, blend coconut cream, maple syrup, cocoa powder, and peppermint extract until smooth and creamy.

Carefully pour filling over crust, spread evenly, tap on counter to eliminate air bubbles.

Chill in refrigerator for at least 4 hours until set.

Once set, slice into wedges and serve chilled, garnished with mint leaves or cocoa powder if desired.