Step 1

Blend together oats, walnut, dates, coconut oil, salt and cinnamon in food processor, until dough-like in texture. Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six, 4-inch tart pans with removable bottoms). Rinse food processor for next step

Step 2

Prepare raspberry cream filling: In food processor add soaked cashews (strained), maple syrup, almond milk, melted coconut oil, silken tofu and raspberries. Blend until smooth. Pour filling into tart tins and chill in the freezer for 1-2 hours, or until frozen. When ready to serve remove from fridge, wait 15-20 minutes to soften and pop tarts out of shells. Top tarts with your favourite fruits and serve.