In a small saucepan, simmer raspberries and honey on low heat for 3 minutes (6 minutes if using frozen berries). The resulting consistency should be a mixture of liquid and raspberry pieces. Place in the refrigerator and let cool for 10 minutes.
In a small bowl, heat chocolate chips and coconut oil in the microwave for 30 second increments until melted. Set aside to cool slightly.
Remove coconut cream cans from freezer carefully without shaking. Scoop out the coconut cream into a large mixing bowl (without the clear liquid that should have settled at the bottom of the can). With an electric mixer, whip the cream until creamy and smooth, about 3 minutes. Add coconut milk, sugar and vanilla. Continue whipping for an additional 2 minutes.
Scoop half of the coconut mixture into to a parchment-lined freezer safe container, swirl half of the raspberry puree and half of the chocolate into the coconut cream, then layer with the remaining cream and the remaining raspberries and chocolate. Cover and freeze until firm.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.