For the base: process all the ingredients in a food processor until sticky.
Press into the base and sides of a lightly greased tart pan evenly
Bake for 15 mins at 180 C
For the filling: make pecan butter first by roasting pecans for 10 mins at 180 C and whizzing them in a food processor until they turn into a butter. If you make a big batch measure out half a cup if not you can make exactly ½ cup and then add the food processor pitted dates and milk into the and blending until smooth and thick.
Spoon out caramel over tart bases and spread evenly.
For the chocolate sauce combine all ingredients in a bowl and mix until smooth. Pour over caramel and enjoy !
Recipe by Talida Voinea at https://talidavoinea.au/vegan-refined-sugar-free-pecan-caramel-tarts-with-chocolate-sauce/