In a mixing bowl, combine the crust ingredients. Stir until well mixed and press evenly into the tart pan.
In a separate bowl, add the chocolate. Put the coconut milk in a saucepan and bring to a simmer. Pour over the chocolate, let sit for a minute or two and stir until chocolate is melted. Stir until cream and add the preserves and stir well.
Pour the filling into the tart pan and top with the raspberries. Refrigerate for at least 1 hour before serving.