In a food processor, combine dates, pecan pieces, almond meal, coconut oil, cinnamon and salt. Pulse until it forms a crumbly crust. Then either press the whole mixture into the bottom of a 9 inch spring form pan or divide between 6 mini spring form pans. Place in the refrigerator to set.

In a mixing bowl combine whipping cream, vanilla and sugar. Whip until stiff peaks form. Remove outer layer of the spring form pan. Spread whipped cream on tart and top with fresh blueberries and toasted coconut. Enjoy!