Toss the cookies and melted butter into a food processor, give it a whirl until you have a fine crumb mixture.
Press that delightful crust into a 9-inch tart pan with a removable bottom, and pop it into the freezer.
Grab the creamy top layer from both cans of coconut milk.
Combine the coconut cream and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring often, and the mixture just starts to simmer.
In a large bowl, place the chopped chocolate and salt. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel, and let it chill for 2 minutes until the chocolate melts. Then whisk it until it’s silky smooth.
Pour this decadent filling into the waiting crust. Crown it with fresh raspberries, gently nestling them into the filling.
Pop it back into the fridge for 4 hours to let the magic happen. After that, slice it up and savor the deliciousness!