Preheat oven to 180ºC. Blend the oats, hazelnuts and salt in a food processor until it acquires a coarse sandy consistency. Add the oil and honey, blend again. You might need to scrape the sides with a spatula. 

Place the crust mix in a round tart tin, preferably one that has a removable bottom. Press the mix with your hands uniformly, it should be about 0.5cm thick, depending on the size of the tin. Press well, level the edges and pierce the bottom with a fork. Place the hazelnuts on top to prevent the crust from rising. 

Place in the oven and bake for 15 minutes. If the edges of the crust start toasting, cover the tin with foil for the last few minutes.

Meanwhile, melt the dark chocolate and make the homemade nutella if you haven't already. Mix both well with a spatula and adjust sweetness if needed by adding date caramel, honey or any other sweetener.

Remove the baked crust from the oven let it cool for 10-15 minutes. Pour the chocolate mix in and spread equally with the spatula. 

Rinse, remove leaves and slice the strawberries. Crush the hazelnuts in a mortar or in the food processor (2-3 pulses are enough). Decorate the tart and leave in the fridge overnight.

Before serving, garnish with dark chocolate shavings.