For the crust
Combine all ingredients in a food processor and process until finely ground and sticking together when squeezed (if it is not sticking, add add a few tsp filtered water).
Press into the bottoms and up the sides of 2-4 inch removable bottom tart pans. Set aside in the refrigerator.
To make the filling
Toss the apples with the coconut nectar, and spread out on a lined dehydrator tray.
Dehydrate for about 4 hours, until softened. Toss with the other filling ingredients, and spoon into the prepared crusts.
For the caramel drizzle
Sprinkle the tarts with pecans. Whisk togehter the pecan butter, coconut nectar, sea salt, and enough water to form a “caramel” sauce that is thin enough to drizzle, but still a little thick.
Drizzle over the tarts, and serve!