Make the crust

1. Place the graham crackers in a food processor or blender and process/blend into crumbs.
2. Add sugar and salt and pulse a few times to combine.
3. Pour crumbs into a medium bowl, add coconut oil, and stir until mixture is evenly moistened.
4. Divide mixture evenly among tartlet pans and press into bottom and up sides. Freeze for at least two hours.

Make the filling

1. Place the sucanat or raw sugar in a food processor or blender and process/blend until fine.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese or coconut milk fat (spoon the milk fat off the top of the can of coconut milk) and almond butter and beat on medium until smooth.
3. Spoon the coconut milk fat off the top of the can of coconut milk into a small bowl. Add the maple syrup and beat by hand with a whisk until smooth and fluffy.
4. Fold the whipped coconut milk fat into the almond mixture until just combined. Refrigerate until ready to serve.
5. To serve, spoon the filling into the tartlet shells, smooth the tops with an offset spatula, and refrigerate for 15 minutes.
6. Top with blueberries, bananas, cacoa nibs, and/or other toppings of choice.