Preheat your oven to its broiler (grill) setting.
In a large bowl, toss the tortilla chips in the avocado oil until coated (you can also use a pastry brush to brush the oil on them if you want a more even texture).
Mix the coconut sugar and cinnamon together, then toss the tortilla chips in the mixture until well coated.
Spread the chips out on a large baking sheet and broil for 1-2 minutes until lightly golden, being careful not to burn them.
Flip them over and broil for another 1-2 minutes until golden. Remove from the oven and allow to cool.
Using an electric whisk, beat the melted coconut oil, almond butter and maple syrup for about 2 minutes until fully combined. The mixture should look like caramel.
Store in the fridge for 5 minutes to firm up very slightly, so it isn't totally runny (it should still be of the consistency that you're able to drizzle it).
Gently melt the dark chocolate in a small bowl over a saucepan filled with boiling water until it is runny. Remove from the heat.