For the crust:

1½ cups raw pecans
½ cup flax meal
10 medjool dates (pits removed)
2 T coconut oil (measure after melting)
½ tsp sea salt

For the filling:

½ cup coconut butter
½ cup chocolate chips (I used Enjoy Life chips)
2 T maple syrup
¼ cup almond milk


Read more at http://mywholefoodlife.com/2014/02/15/chocolate-coconut-tarts/#DXrPZUe7k4HKmHId.99

In a food processor, combine the pecans and flax. Once those are ground up, add in the remaining ingredients for the crust.
You will start to see the mixture come together to form a dough. If it looks a little dry, you can add a touch of water, but be careful not to add too much.
Press the dough into greased tart shells. Once all the shells are done, place them in the fridge while you make the filling.
In a blender or food processor, mix the ingredients for the filling.
Once the filling has come together, spoon it into each tart. Then store the tarts in the fridge.
After the tarts have been in the fridge for a while, the chocolate filling will harden up to a fudge like consistency that is out of this world.

Read more at http://mywholefoodlife.com/2014/02/15/chocolate-coconut-tarts/#DXrPZUe7k4HKmHId.99