0.5 cup chopped pecans plus 16 whole pecans for topping
0.5 cup minced dates
0.33333333333333 cup plus 1 tablespoon pure maple syrup (plus 1 tablespoo)
0.25 cup date sugar
0.25 teaspoon salt
Grease 2 mini muffin tins liberally with coconut oil spray. Set aside.
Add the almond meal to a large bowl and set aside. In a small saucepan, heat the coconut oil and maple syrup until melted. Pour this over the almond flour and stir to combine.
Take 1 tablespoon of the crust dough and press it into one of the mini muffin tin cups. Be sure to evenly cover the sides and bottom, like a mini pie crust.
Repeat with the remaining dough. Place the trays in the fridge to chill for 1 hour.
While the dough is chilling. Preheat the oven to 350 degrees. Spread the chopped pecans out on a small baking tray. Bake for 5 minutes, or until fragrant and lightly toasted. Add into a medium bowl.
Add the remaining filling ingredients into the pecans and stir to combine. Set aside.
Once the dough has chilled, bake for 10 minutes. Remove from the oven and let cool completely.
Evenly split the filling between all of the cups. Top each with a whole pecan and bake for another 10 minutes. Remove from the oven and let cool completely in the tart cups. Using a butter knife or spoon, loosen the cookies from their cups and remove. Serve.