Preheat oven to 338 degrees F. In food processor, combine rolled oats, raw almonds, coconut sugar and pink salt. Process until mixture reaches flour-like consistency.

Add melted coconut oil and process until mixture resembles wet sand.

Press mixture into the bottoms and sides of tart tin. Bake for about 15-20 minutes or until baked through. Let cool, then transfer to freezer for 30 minutes to an hour. Note: The crust will be very soft, but it will firm as it cools.

In high-speed blender, combine all ingredients until fully incorporated and creamy. Use spatula to layer mixture onto crust. Return to freezer to set.

In small bowl, combine chopped chocolate and maple syrup.

In small post, heat coconut cream until just before boiling. Pour over chocolate-maple mixture and stir together until well combined. Pour ganache over raspberry filling.

Return to freezer. Once set, remove tart from the tin and thaw at room temperature. Or, refrigerate until it becomes soft enough to cut.

Garnish with fresh raspberries and raw cacao nibs. Cut with a warm knife.