Add the 11.5 oz vegan dark chocolate chips to a large, heat proof bowl. If you are using chocolate bars, chop the chocolate into tiny pieces.
Heat 2 cups canned coconut milk and 6 tbs coconut oil over medium heat, stirring frequently.
Remove from heat once tiny bubbles start to form and pour the coconut mixture over the chocolate.
Using a heat proof spatula or whisk, mix the chocolate and coconut milk until the chocolate is fully melted.
Pour the chocolate filling into the cooled crust.
Set this in the fridge to cool, uncovered, for at least 4 hours or overnight. (If you would like the berries to be semi embedded into the tart, remove the tart from the fridge after about 30-45 minutes and arrange the berries. They will sink in slightly and be firmly in place when the tart cools.)
Remove the tart from the fluted pan when the chocolate has completely set.
Remove the tart from the fridge at least 10 minutes before serving.
Serve with fresh berries, powdered sugar, or coconut whip!