Preheat oven to 350 degrees F. Lightly spray wells of mini muffin tin with coconut oil or vegetable oil.

In food processor with S-shaped blade, pulse together flour, salt and sugar.

Add chilled vegan butter, coconut oil and cinnamon. Pulse 5 to 8 times, until butter resembles small pea shapes. Add water; pulse to combine. Form dough into a ball.

On lightly floured parchment paper, roll dough using more flour as needed. Cut into 3” rounds; arrange gently into prepared pan.

Reserve prepared crusts in refrigerator to chill.

Meanwhile, in medium-sized saucepan, melt vegan butter. Whisk in flour. Add water and whisk until thickened. Whisk in brown sugar and date syrup. Whisk in vanilla and chopped pecans. Remove from heat.

Place filling into prepared crusts. Bake 20 to 25 minutes, until crust is browned. Remove from oven and let cool.

Store in refrigerator until ready to serve.