In a small sauce pan, simmer the honey for 5 minutes while stirring frequently.
Remove from the heat and add in the coconut oil, coconut milk and salt. Mix well to combine.
Add the saucepan back to the heat and simmer for 15 minutes. Stir frequently so it does not burn.
Remove from the heat and let it cool and thicken.
Once the caramel sauce has thickened and cooled, drizzle it over the chocolate tart.
Sprinkle on some sea salt and enjoy.