In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup until the mixture resembles wet sand. Press this mixture into the base and sides of a 9-inch springform pan and refrigerate to firm up.

In a medium saucepan over low heat, gently melt dark chocolate and coconut cream together, stirring continuously until smooth. Once melted, remove from heat and stir in peppermint extract.

Pour the melted chocolate filling over the prepared almond flour crust, using a spatula to smooth into an even layer, then tap the pan to remove any air bubbles.

Cover the tart with plastic wrap and refrigerate for at least 4 hours to set. For easier slicing later, place it in the freezer for about 30 minutes prior to serving.

Once set, carefully remove from the springform pan, slice into wedges, and garnish with fresh mint leaves or chocolate shavings before serving.