Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some coconut oil.
In your food processor, combine the almond flour, cacao powder, coconut oil, maple syrup, and salt until the ingredients stick together to form a dough.
Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base.
Bake the crust for 12 minutes then allow it to cool (do not remove the tart from the tin).
For the jelly filling, add the cherries, raspberries, and maple syrup to a saucepan and bring to a boil. Reduce to medium heat and allow the mixture to simmer for about 30 minutes until the volume is reduced by about half.
Transfer the jelly to your blender and add the vanilla and agar-agar. Blend until smooth.
Place the jelly back in the saucepan and bring it to a boil - this will activate the setting agent: agar-agar. Reduce the heat to medium and simmer for 2-3 minutes, whilst continuously whisking the mixture.
Pour the jelly into the tart base and allow it to cool for at least 15-20 minutes before transferring it to the fridge to set for an hour.
For the chocolate ganache, add the coconut milk to a saucepan and bring to a simmer.
Chop the chocolate and add it to a heat resistant bowl. Pour the hot coconut milk on top of the chocolate and stir. Add in the vanilla, salt and maple syrup and stir well until evenly combined.
Pour the chocolate ganache on top of the jelly layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
Once set, remove the tart from the tart tin and garnish with fresh berries, cherries, and freeze-dried fruit.