Mix all of the crust ingredients together in a small bowl. If it's too dry to pack together add a bit more coconut oil.
In a 12 inch rectangle tart pan press the crust into all areas and edges coming up the sides almost to the top.
Over low heat melt the 1/2 cup of coconut oil. Whisk in 4 tablespoons cocoa powder, 2 tablespoons agave, 1/4 teaspoon vanilla, and a pinch of salt until combined. Remove from heat and let cool a bit.
Over medium heat, heat the frozen raspberries until they are broken up. Puree with a blender or simply mash with a spoon.
Fold in the 6 tablespoons of coconut cream into the chocolate mixture.
Pour filling into prepared crust. Drop small spoonfuls of berries in random spots on the tart and use a fork to swirl into the chocolate.
Cover and refrigerate for at least 1 hour before serving.
**If you leave the tart out too long it will start to melt if your house is warm. Keep chilled until ready to eat.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.