Make the graham cracker crust
1-Preheat the oven to 375°F: Preheat the oven to 375°F.
2-Use a food-processor to pulse together the: Use a food-processor to pulse together the graham crumbs, brown sugar, and salt. Drizzle in the melted butter and pulse a few times until well-combined.
3-Spoon the crumbs into a 9-inch tart: Spoon the crumbs into a 9-inch tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. The flat bottom of a measuring cup works well for this.
4-Place on a rimmed sheet pan to: Place on a rimmed sheet pan to catch any leaks. Bake for 5-7 minutes. Remove from the oven and let cool on a baking rack.

Make the chocolate ganache filling
5-Place your chopped chocolate in a large: Place your chopped chocolate in a large mixing bowl.
6-Add the cream or coconut milk to: Add the cream or coconut milk to a large, heavy-bottomed sauce pot over medium heat. Bring just to a simmer, then immediately remove from the heat and drizzle over the chopped chocolate.
7-Let sit for 2-3 minutes, then stir: Let sit for 2-3 minutes, then stir with a spatula until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla.
8-Pour the ganache into the cooled graham: Pour the ganache into the cooled graham cracker crust and smooth out the top with an offset spatula. Gently tap the bottom once or twice against the counter to release any air bubbles. Let cool on a baking rack until set, about 2 hours, or about an hour in the refrigerator. Keep refrigerated until ready to serve.
9-Arrange the raspberries on top in a: Arrange the raspberries on top in a concentric circular pattern (or just pile them on!). Enjoy!!