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Mini Raspberry and Coconut Cream Tarts

['1 cup whole raw pecans', '3/4 cup grated unsweetened coconut', '4 teaspoons coconut oil, melted', '8 soft Medjool dates', '1/2 teaspoon vanilla extract', 'Pinch of sea salt', '1 cup unsweetened coconut milk', '1 cup coconut butter, softened in a double boiler', '2 1/2 tablespoons coconut palm sugar', '1 cup frozen raspberries', '1 pint fresh raspberries', 'Ground cinnamon for dusting', 'You will need four mini tart pans for this recipe', 'each about 3 inches in diameter.']

First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.

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