1. Grease 4 x small loose bottom tart tins with melted coconut oil. Set aside.

To make the base:

1. Place the almonds, cashews, coconut, dates, coconut oil and salt into the large bowl of a food processor.
2. Blitz for 2-3 minutes or until thoroughly combined and the mixture holds shape.
3. Reserve two tablespoons of the mixture and pop into the fridge [to decorate tarts with later].
4. Divide remaining mixture between prepared tart tins and use fingers to press into shape.
5. Place tart shells into the freezer whilst you prepare the filling.

To make the lemon filling:

1. Pop the coconut cream into a small saucepan and place over low-medium heat and bring to the boil [stirring constantly].
2. Take the saucepan off heat and place onto a wooden board.
3. Add the white chocolate – let stand for 3 minutes [without touching].
4. Whisk thoroughly to combine. If any pieces of chocolate remain simply pop the saucepan over low heat and whisk until melted.
5. Add the coconut oil, vanilla, honey, lemon juice and zest and whisk to combine.
6. Retrieve the tart shells from the deep freeze and fill each with the luscious lemon filling.
7. Return tarts to fridge for 2-3 hours or until set.

To serve:

1. Carefully remove tarts from tin, decorate with reserved crumbs, raspberries and a drizzle of honey.