Vegan Lemon Tarts

Ingredients:

1 cup dessicated coconut
1/4 cup oats
1 cup almond flour
2 tablespoons coconut sugar
pinch of salt
6 tablespoons coconut oil
1 cup cashews, soaked
zest of 1 meyer lemon
1/2 cup meyer lemon juice
1/4 cup agave
1/2 teaspoon vanilla
berries

Combine coconut, oats, and almond flour in a blender or grinder and pulse until powdered. Transfer to a bowl and stir in 2 tablespoons of the coconut oil and mix until it holds together, adding more as needed.

In a blender, combine remaining coconut oil, cashews, lemon zest and juice, agave, vanilla, and a pinch of salt. Puree until smooth.

Press the crust mixture into a mini muffin pan and top with the lemon mixture. Sprinkle with a bit of coconut sugar if desired. Bake at 350 for 10 minutes.

Allow to cool before removing from the pan and refrigerate until cool. Top with berries before serving.