For the crust:

1 cup raw walnuts
½ cup shredded unsweetened coconut
2 T coconut oil (softened)
¼ tsp sea salt

For the filling:

10 medool dates (soaked in water for an hour)
1 T ground vanilla beans or 1 tsp vanilla extract


Read more at http://mywholefoodlife.com/2014/04/08/coconut-caramel-tartlets/#ePqUJT6sgM8ATHIF.99

In a food processor, combine the crust ingredients.
Press the crust into each tartlet shell. It will seem kind of crumbly. but I promise it firms up in the fridge.
Once all the tartlets have the crust, stick them in the fridge to firm up.
To make the filling, make sure the dates have been soaking in water.
Drain the water that the dates were in, and add the dates to a food processor or blender with the vanilla and 2 T of new water.
Blend until everything is smooth. You may need to scrape down the sides often.
Once the filling is made, spoon it into each tartlet and store them back in the fridge.

Read more at http://mywholefoodlife.com/2014/04/08/coconut-caramel-tartlets/#ePqUJT6sgM8ATHIF.99