Crust Ingredients:

• 2 cup flaked coconut

• 2 ½  cups raw walnuts

• ¾  tsp salt

• 1 ¼  cup pitted dates

• 1 tsp cinnamon

• 1 tbsp filtered water, added as needed

Directions:

• Place all ingredients except water in food processor until all ingredients are moist.

• Add water as necessary to find the batter.

• Spoon 1 Tbsp of mixture into each space of a small muffin tin.

• Press firmly coating the bottom and sides of the cups.

• Place in the freezer until firm.

Filling Ingredients:

• 1 cup raw cashews, soaked 2 hours or more

• 1 cup coconut meat

• 2 cups carrot juice, freshly juiced

• ¼  cup agave nectar

• ¾ cup coconut oil

• ½  cup fresh Medjool dates

• 1 tsp vanilla extract

• 1 tbsp cinnamon

• 2 tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¾ tsp sea salt

Directions:

• Blend all ingredients in VitaMix or high-speed blender until smooth.

• Pour into tarts.

• Chill for 2 hours or more until set.