In a bowl combine the ground pecans, coconut oil, honey and almond flour. Work the mixture with your hands until all is well combined and a dough is formed.
Pat the pecan mixture on to the bottom and sides of a silicon muffin pan.
Bake for about 12 minutes or until crust starts to turn brown.
Mix the coconut milk and honey in a sauce pan.
Stir under medium heat until simmering.
Lowed the heat as low as it goes and let it cook for about 2 hours, stirring once in a while. You will notice the mixture getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily.
Once thick enough add the raw cacao powder and vanilla extract.
Turn the heat to medium and cook for another 7 minutes stirring constantly and scrapping the sides of the pan.
Let it cool completely before pouring it in the baked crust. It is a good idea to even chill it in the fridge for a couple of hours.
Once mixture has cooled completely and has thicken even more, fill the baked crust and top it with fresh raspberries.