Mini Pecan Caramel Tartlettes

 My Mom has a love for pecan tassies and all things nut tart.  I can remember making tassies with her every year around the holidays, and I have made quite a few nut tarts for her in the past.  Last weekend I wanted to make one of the two for her to enjoy and so, I thought I would create a sort of combination of the two and go for tartlettes.  Smaller than a tart but bigger than a tassie so perfect in my mind! 

Mini Pecan Caramel Tartlettes
Makes 10

Crust:
1 cup raw buckwheat groats, sprouted and dehydrated
1 1/2 cups dried shredded coconut
1/2 cup ground flaxseed
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
1/8 tsp sea salt

Raw Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
2 Tbsp pecan butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water

1 1/2 cups raw pecans

Chocolate drizzle:
1/4 cup raw coconut oil, liquefied
1/4 cup plus 2 Tbsp raw cacao powder
2 Tbsp raw coconut nectar or maple syrup
a pinch sea salt

To make the crust, combine all ingredients in a food processor and process until fine crumbs that hold together when squeezed.  Place on a lined sheet pan and roll out to 1/4 inch thick with a rolling pin.  Cut into 10 circles with a cookie cutter. Place in the freezer while you make the caramel. 
To make the caramel, combine all ingredients in a food processor and process until smooth.  Spoon over the crusts and smooth the tops.  Top with pecans and set aside in the freezer.
To make the raw chocolate, whisk together all ingredients until smooth, then drizzle over the pecans (it is easier if you put it in a ziplock bag and cut the corner off then squeeze out to drizzle), and place in the freezer to harden for 5 minutes.  Enjoy!