Preheat oven to 350.  Lightly oil a 9-inch pie pan.  If you have one with a removable bottom, it works beautifully for this recipe.

Using a food processor, pulse and process the nuts for several seconds until they become about the size of graham cracker crumbs. Freezing the nuts keeps them from turning to nut butter, and they keep frozen indefinitely.

Add the spelt flour to the ground nuts and pulse again.  Pour into nut mixture into  a medium bowl.  Work in the nut or coconut oil and cane sugar.  Press into the pie pan and freeze again briefly, about 15 minutes.  Then bake for 10 to 15 minutes or until the crust is toasty-smelling and golden brown.  Turn off the oven and set piecrust  aside to cool.

While the pie crust cools, heat the coconut milk in a medium-size saucepan over medium heat until heated through but shy of boiling. Add chocolate pieces.  Turn off heat, place the lid on the saucepan and let the chocolate melt, about 8 minutes.

Remove the lid and stir until chocolate is totally dissolved and mixture is thick and creamy.  Stir in the raspberry jam, chambord or rum and vanilla.

Pour the filling into the cooled pie crust and refrigerate until firm, about 2 hours. You may also freeze the pie.

Serve with fresh, local berries — it’s Florida strawberry season!