Place almond flour, salt, medjool dates, coconut oil, and water into food processor and blend until well combined.
Shape about 1 tablespoon of dough into a ball and press into a cup shape in 12 oiled muffin cups, pushing dough up to the sides. Repeat this process.
Cover the Nonstick 12-Cup Mini Tart Pan with plastic wrap and chill in the freezer for at least 10 minutes.
Fill each tart with Oikos® Whole Milk Greek Yogurt and garnish with mixed berries and mint. Serve and enjoy!