Add ¾ cup coconut milk, dates, corn starch to a blender and blend until smooth.

Add the mixture to a saucepan along with coconut sugar and mix. Heat it up on a medium heat and whisk as it comes to a simmer. Cook for 3-4 minutes until it’s glossy and deep golden brown.

Remove from heat and add in the remaining coconut milk, vanilla and salt. Mix well and set aside to cool.

Once it has come to room temperature, transfer to glass jar and place in the fridge to completely cool and thicken up (it gets thicker as it cools). You can keep it in the fridge for 1-2 weeks.

Preheat the oven to 180 and spray 8 mini tart shells with a non-stick spray.

Add oats, pecans and salt to a blender and pulse into a coarse flour.

Divide the mixture between the 8 tart shells and press it in evenly around the tin. You want to make sure it’s packed tightly down so it will hold together. I found it easier to do with my fingers.

Prick each tart a few times with a fork so the steam can escape and bake for 10-12 minutes until golden.

Remove from oven and let cool.

Once the tart shells have cooled and the caramel is cooled and has thickened you can start assembling the tarts.

Pour caramel into the tart shells (just below the top leaving room for a chocolate topping) and place them in the fridge to firm up.

Once the caramel has firmed up and is the consistency of thick peanut butter you can melt your chocolate.

Melt the dark chocolate over a double boiler or in the microwave.

Remove filled tarts from the fridge and pour a layer of dark chocolate on each of them. Sprinkle with dessert salt and place back into the fridge to set.

Once the chocolate has set you can serve. Store tarts in the fridge.