Turtle Tassies with Coconut Sugar

Instructions:

1. Whisk flour, coconut sugar, and salt in a bowl.
2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 60 minutes.
5. Roll dough to 1/8-inch thickness, cut small circles, and press them firmly into a mini muffin tin.
6. In a saucepan, melt butter and coconut sugar over medium heat; stir in heavy cream and sea salt, simmering for 2 minutes until thickened.
7. Divide chopped pecans evenly among the crusts and pour the caramel mixture over the pecans.
8. Bake at 350°F (175°C) for 12-15 minutes or until edges are golden brown and filling is bubbling.
9. Melt dark chocolate and coconut oil together in a microwave-safe bowl and drizzle over the cooled tarts.