Cut out parchment paper to fit into a 9 Inch square tin. Set aside. In a medium sized bowl, mix together dry ingredients for almond flour crust. Add in honey and vanilla and mix with a spoon and your hands until it's all fully incorporated and starts to clump together. Press down into an even layer on top of the parchment paper in the square tin.
In a large bowl, add the chocolate chips, coconut milk and butter. Microwave for 20-30 seconds. Then take out and mix. Microwave for another 20 seconds and mix again until all the chocolate pieces have melted and the ganache looks glossy. Pour onto the almond flour crust. Place the tin in the fridge for the ganach to set for at least a half hour.
While the ganache is setting, place egg whites in a stand mixer or large bowl. In a large pan on medium heat, mix together sugar and water. Let the sugar melt into a syrup. With a thermometer, check the temperature of the syrup. When it reaches 238°F, start beating the egg whites on high. Once the sugar syrup reaches 242°F, take off heat and pour slowly into egg whites while beating on low (the egg whites should be white and fluffy looking at this point).
Continue to beat meringue for about 5 minutes after pouring in sugar syrup, until the bowl no longer feels warm.
Take tin out of fridge after the ganache has set. Spread raspberry jam on top of ganache, about one half to all of the jar depending on your preference. Then either plop in blobs and spread or pipe the meringue onto the top of the jam layer. Finish off by toasting the top with a mini blow torch. Refrigerate until ready to be eaten.