Grease a tart pan or detachable cake tin with with coconut oil.
In a large mixing bowl, combine all of the ingredients for the base and stir together till thick dough attained.
Press the dough evenly into the cake tin and set aside
In another bowl, add in the chopped chocolate. Bring the coconut oil to boil in a small pot (or microwave) and pour over the chocolate chunks.
Allow to sit for a few seconds before mixing in till creamy consistency attained.
Mix in the raspberry conserve and stir till smooth consistency reached.
Pour the filling onto the chocolate base and spread evenly.
Garnish the top with the halved strawberries and blueberries.
Place the tart in the fridge for 2 - 3 hours (freezer if not enough space or want quicker result, although fridge works best).
Once the filling is firm, slice accordingly and serve! Enjoy!