Start by placing the walnuts, dates and coconut oil in a food processor and process until a fine crumble forms and sticks together. Line the tartlet molds with the walnut-date mixture and refrigerate while you prepare the caramel.

To make the date caramel add the dates and the vegan milk to a food processor or blender and blend on high until you have a thick caramel. You may have to scrape down the sides. Add a few spoons of water to thin the caramel until you get the desired consistency.

Fill the pie crust with the prepared caramel. Slice the bananas and layer them on top of the caramel. 

To make the coconut whipped cream, chill your coconut milk in the refrigerator overnight. The next day, refrigerate a medium mixing bowl 10 minutes before making the whipped cream. Open can of coconut milk and scoop the thickened cream into the refrigerated bowl. Beat on medium speed for 5-8 minutes. Taste and add sugar if you prefer it sweeter. 

Finally shred the chocolate. To serve the tartlets, top them with a dollop of coconut whipped cream, sprinkle some shredded chocolate on top and serve. Enjoy!