In a bowl, combine the graham cracker crumbs and butter. Spread evenly on a 9x13 inch pan.
Sprinkle coconut evenly over the crust.
Pour the condensed coconut milk evenly on top of the coconut layer.
Bake for 20-25 minutes and cool.
Spread the raspberry preserves over the layer and chill in the fridge for 3-4 hours.
Sprinkle with walnuts and drizzle melted chocolate over the top.
Chill in the fridge until the chocolate is solidified and cut into squares.
Notes
Vegan graham crackers - the Nabisco Original Grahams are honey-free. To get the crumbs, place in a bag and crush or pulse in a food processor. Condensed Coconut Milk - a few brands make a vegan version of condensed milk using coconut, such as Nature's Charm.To drizzle chocolate, you can melt the chocolate and pour it into a plastic zip-lock sandwich bag, and cut a small hole in one corner. Use as a cone and drizzle the melted chocolate on top of the walnut layer. Or you can just use a spoon to drizzle the melted chocolate.