Preheat oven to 350 F.

In a small bowl, mix together all of the crust ingredients. Press crust down into a pie or tart pan. Bake for 20 minutes.

While that’s baking, make the filling. Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1 1/2 minutes stopping the microwave every 30 seconds to stir the chocolate.

Pour the thoroughly mixed chocolate/cream mixture over the crust after it is removed from the oven. Press the strawberry halves down into the warm chocolate mixture leaving them partly visible. Let the pie cool for 2 hours in refrigerator.

Open the can of coconut milk and remove the solidified portion from the top leaving the liquid behind. Put the solids into a bowl and add the honey. Whip on high speed. Gradually add the cacao powder on slow speed being careful to incorporate it well before returning the mixer to a high speed. Put the whipped mixture into a piping bag. Pipe a whipped topping border around the inside of the tart crust.

Enjoy!!

Happy Indulging!!