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Prepare a 24-cup mini muffin pan by greasing with coconut oil and lining with parchment strips so the pies pop out easily. Be sure not to use cooking spray because it will make the pies greasy. Soak 15 dates in warm water for 25 minutes.
Add raw walnuts, dates, maple syrup and salt to a food processor and process until crumbly and sticky.
Add one teaspoon of pie dough to each muffin cup and gently push and pat down to create a pie crust.
Add ½ cup of pecans, 15 dates, vanilla, cinnamon and sea salt to the food processor and process. Add in warm water and process until smooth and jammy. Stir in remaining ¼ cup of chopped pecans.
Spoon mixture into a large ziplock bag, remove excess air and snip an opening in the corner of the bag. Pipe the filling into each muffin cup, doing your best to fill them evenly. Top each mini pie with a pecan half.
Place in the fridge to chill and set up for a minimum of 4 hours. Serve topped with a dollop of coconut whipped cream (or your favorite dairy-free whipped topping). Enjoy!