Get ready to fall in love with this cute mini tart! The luscious chocolate hazelnut filling goes together perfectly with coconut whip and strawberries.
Pre-bake the mini graham crusts as per instructions, and at the same time, roast the hazelnuts for 12 to 15 minutes on a baking sheet on the other oven rack. Watch them closely so they don't burn! When you remove the hazelnuts from the oven, place them in a clean tea towel and cover them for 5 minutes. This will help the skin steam off. Closing off the towel with your hands, rub them around until most of the skins have been removed. Pick out 1 cup of clean hazelnuts and add to a blender. Chop up the remaining nuts and set them aside for the topping.
To a blender add coconut milk, sugar, raw cacao, tapioca starch, vanilla extract, and sea salt. Blend until very smooth. Transfer this to a large sauce pan and heat for 3 to 4 minutes over medium low heat and whisk constantly until thickened. Allow the crusts to cool completely before pouring the chocolate hazelnut mousse into the crusts.
Once you've filled the crusts, refrigerate the tarts until ready to serve. You could place them in a reusable container as long as you don't stack them on top of each other even once the filling is more solidified. If you leave them at room temperature for too long they will get too runny, so keep them in the fridge until you're serving. Just before serving, add coconut whip, strawberries, and chopped hazelnuts to the top. You can also sift a little bit of extra cacao powder on top!