Step 1

Lightly grease a 9-inch pan with a removable bottom with coconut oil.

Step 2

In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.

Step 3

Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.

Step 4

Garnish the top with raspberries.

Step 5

Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.

Step 6

Store all leftovers in an airtight container in the refrigerator.