In a food processor, combine graham cracker crumbs, melted vegan butter, and agave/maple syrup. Pulse until the mixture comes together.

Press the crust into a 9" tart pan with a removable bottom. Place it in the freezer while preparing the ganache.

Heat coconut milk in a saucepan until very hot (not boiling). Pour over chopped chocolate in a heat-safe bowl and let it sit for 2 minutes to melt.

Whisk well until smooth. If needed, microwave for 10-20 seconds. Pour the chocolate ganache into the crust and return to the freezer to set for about an hour.

For the meringue, beat aquafaba in a stand mixer for 4-5 minutes until soft peaks form. Add cream of tartar and continue mixing until it thickens.

Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.

Use a piping bag or spatula to spread the meringue on the tart. Lightly toast with a culinary blowtorch. Serve immediately or refrigerate/freeze until ready to serve.