Make the crust: in a bowl stir together the cookie crumbs and the melted chocolate. Using your fingers press the crust into bottom and up sides of two 12-cm fluted tart pans with removable bottoms. Place the tarts into the freezer for about 2 hours.
Place a metal mixing bowl and metal whisk into the freezer for 15 minutes.
Place the sugar into the mixing bowl and add the coconut cream (the coconut cream has to be really cold, use it straight from the fridge – the colder it is, the easier it’ll be to whip). Whip the coconut cream with the sugar to medium peaks, add the coconut oil and whisk for a further 20 seconds. Spread the cream on top of the tarts and sprinkle with strawberries. Serve immediately.
GF – make sure the ingredient doesn’t contain traces of gluten!