For The Crust For The Caramel Filling

For The Crust

1. Heat your oven to 350° F (175° C). Add all the crust ingredients to a food processor and blend until the mixture forms small, sand-like clumps of dough.
2. Divide the dough into equal portions and press it into greased mini tart pans, ensuring the dough is evenly distributed and pressed into the bottom and sides.
3. Bake the crusts for 10-12 minutes, or until they turn a light golden brown. Allow them to cool before adding the filling.

For The Caramel Filling

1. While the crusts are cooling, combine the sweetened coconut milk and coconut sugar in a saucepan over medium heat. Stir continuously until the mixture reaches a simmer, then reduce heat and continue stirring regularly to prevent burning.
2. Once the caramel sauce has thickened slightly, pour about 2 tablespoons into each crust. Sprinkle with sea salt flakes and refrigerate for at least 30 minutes to allow the caramel to set. Serve and enjoy!