1 1/2 cups shredded unsweetened coconut
1 cup almond flour
1/2 cup coconut flour
2 Tbs maple syrup plus 2 Tbs, divided
1 Tbsp arrowroot
2 tablespoons coconut sugar
pinch of salt
1/4 cup plus 2 tablespoons coconut oil, divided, melted
1 cup raw cashews, soaked in water at least 4 hours and drained
1/2 cup fresh lemon juice
2 tablespoons coconut nectar
pinch of turmeric for color
Zest of 1 lemon
2 Tbs almond milk
Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners.
For the crust, in a blender or food processor pulse the coconut, almond flour, sugar, salt, and 2 tablespoons coconut oil until coarsely ground and able stick together when pressed. Press about one tablespoon of crust mixture into the bottoms of liners. Use a muddler or tart stamper. You may have extra crust dough. Bake for 6 minutes. Do not brown.
Meanwhile, make the lemon filling. Clean out the blender or food processor.
Add the remaining 1/4 cup of coconut oil, drained cashews, lemon juice, zest, agave, and turmeric to the blender/processor. Blend until very smooth and creamy.
In a separate cup, mix almond milk, 2 Tbs maple syrup, and arrowroot until arrowroot is dissolved. Add that to the blended lemon mixture.
Once a thicker consistency, fill baked crusts and chill in the freezer for two hours. Garnish with lemon zest and fresh berries. Serve cold.