Brownie Shell

1. Place the nuts and carob powder into a food processor fitted with the chopping blade. Pulse until finely ground and mixture is just starting to clump.
2. Line the tart pans with plastic wrap and sprinkle a few pinches of the walnut mixture over each bottom.
3. Add the honey and sea salt to the nut mixture and pulse until mixture forms a dough. If the dough is too sticky, add a tsp of cocoa powder at a time. Pat the dough into the tart pans.

Matcha Cream Filling

1. Soak the raw cashews in water for at least 2-3 hours.
2. Add cashews and almond milk into a Vtiamix or high-powdered blender, and blend for about 3 minutes until a smooth consistency is reached. Add in the rest of the ingredients and continue to blend until combined.
3. Pour the matcha mixture into each of the tart pans. Freeze for at least 2 hours or overnight.

Coconut Whipped Cream

1. After chilling the can, open it and scoop the solid white coconut cream into the bowl. Discard the coconut water.
2. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener and vanilla to taste.

Decorations

1. Slice strawberries one at a time. Keep each respective bunch so that when you garnish each tart, there's one whole strawberry.
2. Put coconut cream into a piping bag fitted with any icing tip. I first sifted some more matcha powder onto each tart, then placed the strawberry with the piped cream.