Method
Base
In a food processor, blitz together the wine biscuits, almonds and coconut until a fine crumb forms. Add the dates, melted butter and cocoa powder and blitz again until the dates are finely chopped.
Press the base evenly into a 23-25cm tart tin. Chill for 30 minutes.
Filling
In a food processor, blitz the chocolate filling ingredients until smooth. Pour into the tart tin and refrigerate for 2 hours.
Strawberries
In a bowl, combine the strawberries, sugar and vanilla bean paste. Set aside for 30 minutes.
Just before serving, top the tart with the macerated strawberries, discard any liquid from the bowl of strawberries.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz