To prepare your crust, add your crust ingredients into your food processor. Pulse until you can press the mixture between your fingers and it sticks. Grease your spring form pan (a pie plate works, too) or individual tart pans, and firmly press your crust mix evenly into the bottom of your pan(s). Pop your pan(s) in the freezer until you’re ready to add the filling.
For the filling, drain your soaked walnuts. Add your filling ingredients into your food processor and run until smooth (you may need to stop and scrape down the sides during this processor). You want your filling to be smooth, devoid of any nut fragments! Pour your filling onto your prepared crust and pop it in the freezer for about 1 hour to set.
While the tart is chilling, let’s make some chocolate sauce! Combine all of your sauce ingredients in a small bowl and whisk to combine. Place in a sealed container and chill in your refrigerator and allow to set (it will thicken as the coconut oil firms up, about 15 minutes). If your sauce solidifies too much, just place your sealed container in a bowl of hot water (coconut oil has a melting point of 76 degrees Fahrenheit).
Once your tart is firm, arrange your strawberries (choice of fruit) atop and serve with your chocolate sauce. Cover with saran wrap and store in your refrigerator.