Add the eggs, honey, espresso powder, vanilla extract, and chocolate to a Vitamix or high-speed blender in the order listed and blend until smooth.
Heat coconut milk until very hot (do not boil).
With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and the mixture is smooth and thick.
Pour into serving cups or ramekins and refrigerate until set, about 2 hours. Garnish with raspberries.