Preheat oven to 350 degrees.

Combine crust ingredients in a bowl until the are evenly combined.

Place crust dough between 2 pieces of parchment paper and roll it out into about an 10 inch round.

Take a 9 inch springform pan and spray it with a little cooking spray rub with a few drops of coconut oil.

Place the dough in the pan and press it into the pan so dough covers the bottom and goes up about 1 inch on the side.

Pierce a few times with a fork then place in the oven for 20-25 minutes or until it looks cooked through.  Let cool.

In a bowl combine the chocolate filling ingredients until evenly combined. Pour mixture into the cooled crust and place in the refrigerator for at least 3 hours or the freezer for at least an hour.

Once tart is set, chop your strawberries. In a small saucepan bring ⅓ cup of water to a boil. Remove from heat and add honey and gelatin, stirring to evenly dissolve and combine.  

Pour mixture over strawberries and toss to coat. Let the strawberries come to room temperature so the gelatin sets a bit. Spoon strawberries on top of the set tart evenly. Place back in the fridge and allow to set for at least 2 hours.