For the crust: Preheat oven to 350. In a large bowl combine the almond flour, salt, and coconut. Combine the coconut oil, agave and vanilla in another bowl. Stir the wet ingredients into the dry and combine thoroughly.

Press the dough into a 9 1/2 inch pie pan. Bake for 7-12 minutes until golden. Cool completely before filling.

For the filling: Reserve 1/4 cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and salt to a boil; whisk constantly for 1 minute, then decrease to a simmer.

In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high and add the arrowroot mixture, whisking constantly until the mixture thickens, about 1 minute. Stir in the agave and vanilla.

Remove from heat and allow to cool for 5 minutes. Add the chocolate to the warm mixture and stir until the chocolate is completely melted.

Pour the mixture into the crust. Place in the refrigerator for at least 1 hour to set, then serve. Enjoy!