Add all the crust ingredients to a food processor or blender and blend until well combined.
The dough will be sticky and soft and resemble wet sand. It should stick together when pressed in between your fingers.
Press the crust dough into mini tart pans to cover the bottom and sides of the pan. Don't make it too thin.
Melt the coconut milk with the coconut sugar in a pot until thick in consistency.
Pour the caramel sauce into each crust and let the caramel set until firm. Then sprinkle with sea salt flakes.