For the Pie Crust: Heat the oven to 350ºF. In a medium bowl, combine the almond flour, cocoa powder, coconut oil, agave, and salt. Mix until the consistency is like wet sand. Press into a 14"x4.5" rectangular tart pan with a removable bottom. Place the pan on a baking sheet and bake until set, about 18 to 22 minutes.
Remove from the oven and allow to cool completely.
For the Chocolate Filling: In a small saucepan over medium-high heat, bring the POM Juice to a simmer and reduce by half. Remove from heat.
Place the chocolate in a large heat-proof bowl. Add the coconut milk to the POM Juice reduction in the saucepan and heat until hot but not boiling. Pour the hot mixture over the chopped chocolate mixture and allow to sit for a couple of minutes. Add the agave and vanilla extract. Stir until smooth.
Pour the chocolate mixture into the cooled tart shell and sprinkle with POM Arils and flaky sea salt. Refrigerate for at least 3 hours until set. Cut and serve. Can be refrigerated for up to 2 days.
