Add the sugar, cocoa powder, flour, vanilla and salt to a small pot. Add the milk and cook over low heat, whisking, until thick.
Divide the raspberries among 4 bowls and serve topped with crumbled biscuits and the warm chocolate gravy.
Preheat the oven to 450 degrees F.
In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.
Avoid over-kneading the biscuits to keep them tender and flaky.
Recipe courtesy of Kimberly Schlapman