In a food processor fitted with the steel blade attachment, combine the oats, almond flour, baking powder, salt, and vanilla bean. Process on low speed.
Add the ghee (or coconut oil), maple syrup, almond extract, and vanilla extract and pulse just until the mixture starts clumping together into a ball of dough.
Press the dough evenly into a 9.5" tart pan, trimming any excess dough of the top border of the pan as needed and gently using your fingers to smooth out the top edge.
In a medium bowl, microwave the coconut milk until it just starts to boil, about 2 minutes. Add the chopped chocolate, making sure it's submerged. Let sit for a few minutes.