Place the walnuts, coconut and salt in the food processor and blend until mixed but still chunky.
Place the dates into the food processor and mix until combined and a dough consistency is achieved.
Press crust mixture into tart tins lined with plastic wrap.
Place tart tins into the freezer to set.
Filling
Place all ingredients into a blender and blend until smooth.
Remove tart tins from the freezer and fill with chocolate banana cream filling.
Garnish with toasted coconut and bananas, enjoy!
Notes
Make sure not to over-process the walnuts or the dough will turn out too oily. I have posted a link in this blog post for the coconut whipped cream recipe.