Grease a 9-inch tart pan or 3-4 4-inch tart pans and set aside.

In the bowl of your food processor, add the oats. Pulse 4-5 times or until they are completely broken up and resemble a fine powder. Transfer to a large bowl. To the same bowl of your food processor, add the 10 Snickers Mini candy bars. Pulse 8-9 times, or until fully broken up. A few small chunks may remain. Add the now broken up Snickers Mini candy bars to the bowl with the ground up oats.

Also to the bowl, add the almond flour, cocoa powder, coconut oil, honey, and sea salt. Fold the ingredients together until they just come together. The mixture should be a tad sticky, but not too wet. You should be able to work with it without making a huge mess. If you find that the mixture is too wet, add more almond flour as needed. If it is too dry, add more melted coconut oil.

Press the mixture into the tart pan (pans) until evenly distributed. Work your way up the sides and press to adhere. Set in the refrigerator while you prepare your chocolate filling.

Combine the espresso powder, chocolate chips and salt in a medium bowl. Set aside.

In a small saucepan, set over low heat, add the coconut milk. Cook until the coconut milk reaches a gentle simmer. Remove from heat and pour it over the chocolate chips. Stir until the chocolate has completely melted. This may take a few minutes.

Pour the chocolate into the tart pan (pans). Decorate with chopped Snickers Mini Candy bars. Place in the fridge to chill for at least 6 hours or up to overnight. Serve and enjoy!