Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.

Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.

Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 8-9 minutes, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.

Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan or in the microwave, heat the coconut milk until it’s simmering. Pour the hot coconut milk over the chocolate and let stand for 1 minute, and then whisk until completely smooth.

Fill each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with a fresh raspberry. Serve, and enjoy!