Preheat oven to 350 degrees. Grease your tart pan with coconut oil. I used a 10” rectangular tart pan, but you can use a 8-9" tart pan.

In a medium saucepan, add coconut and walnut oil and 3/4 cup semisweet chocolate. Once chocolate begins to melt, stir until smooth and creamy.

Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. In a separate bowl, whisk together cocoa powder, salt, almond meal and tapioca flour. Slowly whisk in dry mixture to brownie batter and beat well until smooth.

Stir in chocolate chunks and walnuts. then scrape batter into tart pan. Sprinkle with sea salt and bake for 30 minutes.

Let cool before topping with ganache. {you can speed this up by placing in refrigerator}

Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. Heat coconut milk over medium heat until it comes to a low boil. Pour over chocolate mixture and let sit for 30 seconds. Stir in vanilla extract and whisk together well until smooth. Drizzle over finished brownie tart.

Spread to edges of tart with an off set spatula or a smooth knife

If using rectangular tart pan run in straight line down each side of tart. If using circular tart pan run around permimeter. {more raspberries may be needed if using round tart pan}