Instructions
Crust
Step 1
Add chocolate sandwich cookies to a food processor and pulse until they form a fine crumb mixture. Add in the melted butter and pulse until well combined.
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Step 2
Press the crust mixture into a 9-inch tart pan with a removable bottom. Place in the freezer while you make the filling.
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Filling
Step 1
Scoop out the top layer of fat/cream from both cans of coconut milk, Discard the liquid at the bottom of the can or save it for another recipe. Do not use the liquid in the can, otherwise the filling won't set.
Step 2
Add coconut milk and sugar to a small saucepan over medium heat. Heat until the sugar is dissolved, stirring often, and the mixture is just starting to simmer.
Step 3
Add the chopped chocolate and salt to a large bowl. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel, and let sit for 2 minutes, until the chocolate is melted. Whisk until completely smooth.
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Step 4
Pour the filling into the prepared crust. Top with raspberries, gently pushing them into the filling. Return to the refrigerator for 4 hours to set, then slice and serve.
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Additional Tips
Non dairy free option: Use regular butter and replace coconut milk with heavy cream.
