For the crusts:

1. Preheat the oven to 350°F.
2. In a food processor, grind the granola and coconut sugar together to fine crumbs. 
3. Add the coconut oil, and continue processing to a wet sand consistency.
4. Pressed into the bottom and sides of six mini tart pans (alternatively you can make these as bars in an 8×8″ square pan).
5. Bake the crusts for 12-14 minutes at 350°F until just golden around the edges.
6. Cool, while you prepare the filling.

For the filling:

1. Melt the chocolate chips.
2. Blend the Chocolate SunButter, coconut milk, melted chocolate, vanilla, and salt until very smooth.
3. Play 4-5 raspberries in each crust and press/smash them lightly.
4. Pour the chocolate filling over top of the raspberries, generously filling each tart.
5. Refrigerate overnight (or at least 4 hours).
6. Top with drizzles of Chocolate SunButter, more fresh berries, chocolate shavings, etc. before serving.