Preheat the oven to 350ºF. Lightly grease a 10″ to 11″ inch tart pan (removable bottom).
Toss together coconut flour, almond flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil (not super solid, but not completely liquid either) and mix with a spatula until dough ball formed. If dough seems too soft, oil was likely too melted – place in fridge for 10 to 20 minutes until it firms up.
Use coconut oil cooking spray to coat tart pan. Press crust dough evenly into the bottom and up the sides. Bake for approximately 10 minutes, or until turning lightly brow at edges. Set aside to cool completely in the pan while making the ganache filling.
Add coconut milk to medium sauce pan. Heat until simmering, stirring constantly to incorporate the coconut fats from the milk in. Remove from heat and add chocolate chips. Let sit for one minute before whisking until smooth. Whisk in salt.
Pour the chocolate ganache evenly into the cooled crust. Arrange raspberries on top of the chocolate as desired. Sprinkle with toasted almonds slivers.
Place tart in the refrigerator to let chocolate cool completely at set for at least 1 hour to overnight. Store leftovers in the refrigerator, covered, for up to 5 days.