Grind oats in a food processor. (I use a small one.)
Chop dates in food processor, add to a bowl.
Chop almonds until really fine, add to bowl.
Melt butter, add to bowl.
Add honey or maple syrup.
Stir until combined.
Press 1/4 of the mixture into each tartlet pan.
Add all ingredients to a sauce pan and bring to a simmer.
Reduce heat, cool for a few minutes and then pour 1/4 mixture into each tartlet pan.
Bake at 375F for about 20 minutes.
Coconut Whipped Cream
Refrigerate one can of coconut milk overnight.
Open scrape into a bowl, add 1 tsp vanilla and a few tsp of sugar, to taste.
Whip with stick blender or hand blender.
Refrigerate for a few hours before serving. Serve with coconut cream sweetened with vanilla and powdered sugar.These technically do not have to be baked at all. Baking toasts the nuts a bit more.The crust is a little bit delicate, but more sturdy when refrigerated.