Add the hazelnuts, almond flour, cocoa powder, maple syrup, and melted coconut oil to a food processor. Blend until the mixture comes together and holds when pressed.

Press the crust mixture firmly into the bottom and up the sides of a tart pan.

Bake the crust for 10 minutes, then let it cool completely.

In a small saucepan, heat the heavy cream over medium-low heat until it is just beginning to simmer.

Remove from the heat and add the dark chocolate chips, coconut oil, and vanilla extract. Let it sit for 1 to 2 minutes, then stir until smooth.

Pour the chocolate filling into the cooled crust and spread it into an even layer.

Chill the tart until the filling is set, then top with the fresh raspberries before serving.