Remove pit from dates and process in a food processor until it forms a creamy paste.
In a bowl, mix the date paste, almond flour, chopped pecans and vanilla (I mixed ingredients by hand) and spread the mixture on the bottom of two 4.75-inch removable bottom tart pans.
Homemade Nutella:
Make the hazelnut butter according to this recipe.
Melt the chocolate chips in a double boiler over simmering water.
Stir in the coconut milk, raw cacao powder, coconut oil, coconut sugar, vanilla and salt.
Pour the nutella on top of the crust and top with fresh strawberries.
Notes
Recipe makes two 4.75 inch tarts and you will have some leftover Nutella (can't complain about that, right?). Cover and store in the refrigerator.