Preheat the oven to 450ºF.

Dust your work surface lightly with gluten free flour. Roll out the dough so that it is about 1/8 of an inch thick. Cut out circles using a 2 1/2-inch round pastry cutter. Fit the dough circles into the holes of a mini cupcake tin. Bake in the preheated oven for 8 minutes, until very lightly browned.

While the crust is being par-baked, make the filling. In the jar of a blender or in a food processor, combine the dates, coconut milk, water, and vanilla extract. Process until smooth. Stir in the chopped pecans.

Remove the par-baked crusts from the oven and reduce the heat to 350ºF.

Spoon the filling mixture into the crusts, using about 1 tablespoon of filling per tartlet. Top each with a pecan half for decoration.

Bake the filled tartlets for 10 minutes. Remove from the oven and serve warm or let cool to room temperature on a cooling rack.