For the Raspberry Coconut Tart, line a large deep plate or cake pan with parchment paper (a plate is ideal because the indentation makes a good shape).
Sprinkle the berries and coconut chips on the plate. Melt the coconut oil and butter in a pan or the microwave (the coconut oil takes longer, so add the butter a little later).
Stir in the cacao powder and syrup, then pour over the berries and coconut chips and let set in the refrigerator for thirty minutes.
To serve, either break into pieces or cut with a knife like a cake.
Preparation Tip:
Use salted butter for this recipe - it gives the raspberry coconut tart a special kick.