In a large bowl, combine: 2 cups almond flour, 1T coconut flour, ¼ tsp salt, ¼ cup coconut oil, 1 whisked egg & 3T honey.
Press into a parchment lined 9x9 pan. Bake ~12-14 mins until lightly browned around edges and top. Remove from oven and allow to cool.
For the Filling & Topping:
Spread ¾ c peanut butter (or almond butter) over cooled tart crust.
In a small pot combine: ½ cup coconut oil (or butter), ½ cup cocoa powder & ¼ cup honey and heat over low heat. Whisk until smooth.
Remove from heat and stir in 1 tsp vanilla. Pour over peanut butter layer. Place in refrigerator for ~30 mins or until set. Sprinkle w/ ¼ tsp coarse salt (optional). Store in refrigerator.