Lemon Blueberry Tarts

For the Crust

• 3 cups crispy rice cereal
• 2 tbsp agave or maple syrup
• 2 tbsp coconut oil, melted
• 1/4 cup Natural Crunch SunButter
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Lemon Filling

• 1 1/2 cups raw cashews, soaked 3+ hours
• 1/3 cup full-fat coconut milk
• 1/3 cup agave or maple syrup
• 2 tbsp coconut oil
• 1/3 cup lemon juice
• 1 tbsp lemon zest

For the Blueberry Jam Swirl

• 1 tsp arrowroot or tapioca starch
• 2 tsp lemon juice
• 1 cup frozen blueberries
• 1 tbsp agave or maple syrup

• Preheat the oven to 350°F.
• Grind the cereal in a food processor to fine crumbs.
• Add the remaining ingredients and process to a moist sandy texture.
• Lightly grease 4-5 mini tart pans. Press the crust mixture into the bottom of each and up the sides, packing firmly.
• Place on a baking sheet and bake for 12-14 minutes. Cool.
• Drain and rinse the raw cashews. Blend all the ingredients until VERY smooth and creamy.
• Pour into the cooled crusts.
• In a small saucepan, combine all the ingredients over medium heat.
• Heat until it begins to bubble. Cook 4-5 minutes stirring continuously until blueberries are soft and the mixture starts to thicken.
• Transfer to a jar and allow to cool for 10-15 minutes.
• Then dollop small spoonfuls of jam on top of the lemon filling and use a chopstick to swirl.
• Refrigerate the tarts overnight. Then enjoy!