In a mixing bowl, stir together the plain flour, cocoa powder and caster sugar
Add the dairy free spread and rub it into the flour mixture using your fingers until it is well distributed and resembles breadcrumbs. You can also do this in a food processor
Add the milk slowly, you may not need it all or you may need a little splash more, and mix until a dough forms. Don't overly handle it or knead it
Wrap in cling film and put in the fridge for 30 minutes
Pre-heat your oven to 180C Fan/350F/Gas Mark 5
Roll out the pastry on a well floured surface, keep it moving so it doesn't stick
Line a 9" tart tin with the pastry, trim off any excess with a knife. Use a fork to prick the bottom of the pastry a few times, then scrunch up some baking paper, flatten it out again and place over the pastry. It should over hang. Add baking beans over the baking paper or some rice. Bake it for 15 minutes
Take the pastry out of the oven and remove the baking beans and baking paper. Bake the pastry again for 10 minutes on the same temperature, then remove from the oven and leave to cool
Make the filling by warming the coconut milk in a pan on a low heat until steaming, meanwhile chop the dark chocolate and place in a bowl
Pour the warm coconut milk over the dark chocolate and leave for a few minutes, then stir until melted and smooth. If there are still some unmelted bits of chocolate, you can blast it in the microwave for 20 seconds
Add the maple syrup, vanilla extract and salt, stir them in
Pour the filling into the tart base and put it in the fridge for 3-4 hours to set
Once set, decorate with the raspberries and cocoa powder. Serve immediately, store any leftovers in the fridge and eat within 4 days