Preheat oven to 350 degrees F.
Using your food processor add almond flour and salt and pulse about 3 times. Then add in coconut oil, butter and egg. Pulse a few more times until a ball forms in the mixture. Add coconut oil and egg and pulse until mixture forms a ball.
Take your 6 small tart pans and brush with melted coconut oil. Press the dough into the pans.
Bake for 10-12 minutes. Until brown and solid. (time may vary if you are using a large tart pan). When done remove and cool.
In a large bowl add avocado and use a fork to create a creamy mixture. Add in cocoa powder, honey, coconut oil and vanilla. Using a hand mixture to cream all ingredients together.
Add chocolate mixture to each tart and place in the refrigerator for at least 20 minutes. Then cover with raspberries and enjoy.