Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.

For the crust, combine the shredded coconut and cashews in a food processor or high powered blender and pulse to combine and break up the cashews into smaller bits. Add the coconut oil, maple syrup, lemon juice, and lemon zest and pulse to combine, until it’s fully moistened and sticks together.

Press evenly along the bottom and up the sides of your prepared pan/s. Set aside.

In the same food processor or blender (no need to wash between), combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for 2 to 4 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste and adjust the maple syrup or lemon juice if desired, depending on your tastes.

Pour the filling into the prepared crust and smooth the top.

Place in the refrigerator for at least 2 hours to set before serving. Serve chilled, and keep any leftovers in the refrigerator (or freezer for longer storage).