In the bowl of a food processor place almonds, oats and pecans. Process for 2 minutes or until a fine powder forms.

(If you do not have a food processor you can always try a Nutribullet or other high-speed blender. All of the ingredients probably will not fit so simply divide them in half and “process” in batches.)

Add maple syrup, coconut oil and salt. Process for an additional minute or until a ball of “dough” begins to form.

Fill 24-28 mini muffin cup cavities with cupcake liners.

Scoop 1 ½ - 2 T. sized amounts of tart “dough” into each liner. Compact the tart mixture until it becomes dense and fills each cavity to about 7/8 full. Repeat with remaining dough.

For this next step you can either use the blunt end of a piece of silverware measuring about ½-¾-inch in diameter, or your thumb.

Simply push the end of the silverware into the middle of each compacted tart, making sure not to hit the bottom of the cupcake cavity.

Spin the silverware, or your thumb, to make a rounded center for your pecan pie filling. It should be about ¾-inch wide and ¾-inch deep.

Round and smooth the edges of the hole to make them look like the picture below.

Place tarts in refrigerator while you prepare the pecan pie filling.

Place dates, water, cinnamon, oil, maple syrup, and vanilla in the bowl of the food processor. (You can just lightly wipe it out from the previous steps. No washing needed!)

Pulse ingredients 5-10 times. Once water has started to get incorporated and is no longer splattering, process pecan pie filling for 3-4 minutes. Scrape the sides of the bowl every 30 seconds to ensure even processing.

Once pecan pie filling is smooth, add pecan pieces. Pulse filling 4-5 times to incorporate the pecans.

Fill each tart with about 1 tablespoon of pecan pie filling. Top tarts with one whole pecan and sprinkle with a touch of sea salt. Refrigerate for at least 1 hour before serving.