Instructions

• Add almonds, dates, coconut, and almond meal to a food processor and pulse until combined. Slowly add in coconut nectar and continue pulsing. The "dough" formed should be sticky but hold together. This will be the tart crust.
• Press tart crust into mini tart molds. Alternatively you can use one large tart mold or simply use ramekins or something similar. This recipe made 6 mini tarts using my 3-inch molds. Place molds in the freezer the freezer while you prepare the filling.
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Add cashews, coconut nectar, and coconut oil in a blender. Blend on high speed for 1-2 minutes.
• Now add your flavoring and briefly blend again. For the lemon filling, add lemon juice. For the chocolate filling, add cacao powder. The chocolate filling will me slightly thicker and have a more mousse-like texture than the lemon.
• Remove tart crusts from the freezer and pour filling into into the crusts. Place tarts back in freezer for approximately 10 minutes to allow the filling to set, at which point you can transfer them to the fridge to store. (I ate these over a two-day period so I can't offer any storage length advice for those of you with willpower around desserts, but I assume they will store in the fridge for up to 5 days.)