7Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
8Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
9Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
10Pulse until finely ground and the mixture holds together when pressed between your fingers.
11Pulse until finely ground and the mixture holds together when pressed between your fingers.
12Pulse until finely ground and the mixture holds together when pressed between your fingers.
13Scoop 2 1/2 tablespoons of the crust mixture into each liner.
14Scoop 2 1/2 tablespoons of the crust mixture into each liner.
15Scoop 2 1/2 tablespoons of the crust mixture into each liner.
16Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
17Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
18Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
19Bake for 8 minutes, then remove from the oven.
20Bake for 8 minutes, then remove from the oven.
21Bake for 8 minutes, then remove from the oven.
22In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
23In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
24In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
25Blend for at least 2 minutes, until completely smooth and creamy.
26Blend for at least 2 minutes, until completely smooth and creamy.
27Blend for at least 2 minutes, until completely smooth and creamy.
28Pour the filling over the baked crusts.
29Pour the filling over the baked crusts.
30Pour the filling over the baked crusts.
31Transfer to the freezer and chill for 2 hours, or until set.
32Transfer to the freezer and chill for 2 hours, or until set.
33Transfer to the freezer and chill for 2 hours, or until set.
Ingredients
1.5 cups shredded unsweetened coconut
1.5 cups shredded unsweetened coconut
1.5 cups shredded unsweetened coconut
1 cup almond flour
1 cup almond flour
1 cup almond flour
2 tablespoons brown sugar
2 tablespoons brown sugar
2 tablespoons brown sugar
0.25 teaspoon kosher salt
0.25 teaspoon kosher salt
0.25 teaspoon kosher salt
0.58 cup coconut oil, divided
0.58 cup coconut oil, divided
0.58 cup coconut oil, divided
1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking)
1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking)
1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking)
0.5 cup fresh lemon juice
0.5 cup fresh lemon juice
0.5 cup fresh lemon juice
Zest of 2 lemons
Zest of 2 lemons
Zest of 2 lemons
2 tablespoons honey
2 tablespoons honey
2 tablespoons honey
Equipment
muffin tinfood processorblenderimmersion blenderfood choppercupcake linersspoonmeasuring cupspice jar
Tips
These tarts can be made vegan by using coconut sugar instead of honey.
They can live in your freezer for up to three months.