The crust is made with walnuts, pecans and a bit of pink hymalayan salt.
The filling is a package of organic coconut flakes, processed on the highest setting in a food processor for a half hour.... it will turn into a liquid to which one adds a bit of organic unbleached sugar or sweetener of choice, lemon juice, or therapeutic-grade lemon essential oil, a bit of organic vanilla and a hint of pink himalayan salt. Once these are mixed with the coconut, it changes from a liquid the a more crystalized texture. Just make sure they are mixed well.
If you're like me, you made this before you made the crust, so put the coconut mixture into a bowl... it will fit into a cereal bowl and not look like much as far as quantity.
Now make the crust in the same food processor.... it's okay it it still has a bit of coconut mixture in it. Grind the walnuts and pecans to almost a butter. I also add a pinch of pink himalayan salt.
Here are some photos of my little coconut tart adventure. :D