Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid.On pie-making day, sit the jar of coconut oil in a pot of boiling water to loosen it to measure it out if it is hard as a rock.Grease lightly the inside of the mini pie or tart tins.
Blend up crust ingredients in a mini food process or blender. You want a texture that will allow you to press into a mini pie pan or even the bottom of a cupcake well.
Press into the pan or cupcake well, and freeze the crust for one or two hours - you want to freeze so that you can then pop the crust intact out of the molds and fill them. (After that they can be refrigerated).
Once crusts are hard enough in the freezer to be popped out and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.
Open chilled coconut milk cans, drain milk and reserve in refrigerator for smoothies. Spoon solid coconut cream into a pyrex glass measuring cup sitting in a boiling water bath or heat in microwave for 60 seconds. Add in the chocolate and keep stirring until all the chocolate is melted. You can microwave mixture another 15 seconds if all chips aren’t melted.
Fill the crusts fast once you begin pouring because the warm chocolate almost instantly starts to set as the hot chocolate meets the frozen crust.But still the setting needs another 30 minutes to an hour in the refrigerator for the tarts to are slicable.
Either eat right after they are set, or keep refrigerated, covered or sealed in airtight container, for up to 2-3 days. Enjoy!