Place the jars of coconut oil, coconut concentrate and raw honey in a pan with very hot water in order to let them soften.
To prepare the crust, preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil will not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8″ spring-form pan, pressing the mixture down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.
To make the filling, combine the raw honey, coconut concentrate, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla extract, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.
Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/coconut-raspberry-cheesecake/