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Lemon Cashew Cream Tarts – – For the Cashew Cream: soaked raw cashews, water, maple syrup or yacon syrup, pinch Himalayan salt, raw coconut oil, vanilla bean powder or essence, juice of 1 lemon, Walnut Crust Ingredients: walnut pieces (or choice of nuts), dates, pinch Himalayan salt, pinch vanilla bean powder or splash vanilla extraxt, Toppings: Handful of fresh blueberries, a few fresh mint leaves, Place the cashews in a bowl and cover with water. Cover the bowl and allow to soak overnight or at least two hours.; Drain the cashews, rinse and discard the water. Place cashews in a blender with the water, maple syrup, salt, coconut oil, vanilla extract, and lemon juice. Blend until a frosting consistency is achieved.; Transfer the cream to a dish and refrigerate for at least an hour.; Place the walnuts in a food processor and grind into a chunky, meal-like consistency. Then add the dates (remember to remove the stone!) and blend until it reaches a crumbly consistency that forms together when prssed (if it doesn’t try adding another date).; Add vanilla powder or essence, and salt and blend.; Take a little crust and form it into muffin/cupcake baking cups. Baking cups can be placed in a similarly sized container to help maintain shape, or used on their own if necessary. Press in middle and flute edges, or press edges into the crinkles, with higher edges than at the centre. Make sure the crust has no cracks or crumbs but is a smooth, firm crust.; Put crusts in freezer for about an hour or two to firm.; Remove the walnut cups from the freezer and take small spatula or kitchen knife to gently pry crusts loose from the wrappers.; Fill each walnut cup with cashew cream and top with fresh blueberries and mint or any other fruit of your choosing.; –