Combine the strawberries, coconut cream, honey, and vanilla powder in a blender and process until smooth. Refrigerate until ready to use.
In a food processor, combine the dates, shredded coconut, and carob powder. Process until a fine, somewhat sticky flour is formed, 5-10 minutes depending on the strength of your processor.
With your hands, press 2 tablespoons of the flour into each of the wells of a standard-sized muffin tin. The flour will compact and rise slightly up the sides of the well. Depending on how sticky your flour is, this may work best with wet hands.
Bake for 10 minutes, then allow to cool to room temperature. The tart shells should be dry and firm enough to pop out of the muffin tin. If they still feel a little squishy, return them to the oven for up to 5 more minutes.
When cool, spoon about a tablespoon of the strawberry filling into each shell. Refrigerate to set at least 30 minutes before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/chocolate-strawberry-tarts/