Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9" spring form pan with melted coconut oil. Set aside.
In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/4". Once the crumbs are even, press the crumbs in with firm pressure.
Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You may need to scrape down the bowl half way thru.
Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
After chilling, remove from the springform pan and garnish with fresh raspberries.
Slice, and serve with coconut whipped cream and additional raspberries.
Leftovers will keep in an airtight container refrigerated for 3 days.
If you don't need to keep this keto, you can substitute maple syrup, coconut sugar, honey or even regular sugar to sweeten the tart.
Calories: 217 | Total Carbs: 10.4g | Protein: 3.3g | Fat: 12g | Fiber: 4.5g | Net Carbs: 6g