Combine almond meal, coconut sugar, and melted coconut oil in a bowl.

Mix well and press the mixture into the bottom of a 7 or 8-inch springform pan.

Preheat the oven to 350°F/180°C.

Heat almond milk in a saucepan over low heat.

Add broken pieces of soy-free dark chocolate to the warm almond milk.

Stir until the chocolate is completely melted, being careful not to boil the milk.

In a blender, combine almond milk yogurt (or coconut milk yogurt), coconut sugar, and gluten-free flour (or rice flour).

Add the melted chocolate mixture to the blender.

Blend until smooth and well combined.

Pour the mixture into the prepared springform pan.

Bake for 45-60 minutes.

The cheesecake will still be soft when you remove it from the oven, but it will firm up as it cools.

Store the cheesecake in the refrigerator overnight to allow it to fully set.

Before serving, garnish with fresh raspberries and a dusting of powdered sugar if desired.