Begin by greasing the tartlets pan with coconut oil.

Blend the dates and walnuts in a food processor, until they are finely chopped. Add the coconut paste, and continue to process until it gathers and sticks together a bit.

Scoop the crust mixture into the tartlet pans and press into the bottom and sides of each one. Place the tartlets in the fridge to rest while you prepare the filling.

Break the chocolate into pieces and heat the coconut milk in a small saucepan over medium heat just until it begins to bubble. Remove from heat, pour over the chocolate and stir to melt it. Add the vanilla extract and let cool a bit.

Take the tartlet pans out of the fridge and spoon the chocolate filling into them. Place the tartlets in the fridge again for about one hour or until the chocolate filling is set.

Remove the tartlets from the fridge immediately before serving, it will be easier to unmold them. Enjoy!