Raw Apple Cranberry Tarts

In a food processor fitted with the steel blade, process the oats, almonds, cacao powder, and salt until finely ground, about 30 seconds.

Add the dates, coconut oil, and 2 tablespoons of maple syrup.

Process to combine. The dough should hold together when pinched between your fingers.

On a work surface, press the dough into a cohesive mass.

Divide it into quarters.

Divide each quarter into 3 pieces, yielding 12 pieces of dough in total.

Press each piece of dough between your hands to form disks about 2½ – 3 inches in diameter.

Working with 1 disk at a time, use your fingers to carefully pull up the edges of the dough disk to form a raised rim, resulting in a small tart shell.

Repeat with the remaining dough disks.

Place the tart shells on a parchment-lined baking sheet and freeze for 15-20 minutes. (The tart shells can be made up to 1 week in advance. Store the frozen shells in an airtight container in the freezer.)

Clean out the food processor.

Drain the cashews and add them to the food processor along with 2 tablespoons of maple syrup, 1 tablespoon of water, and 1 teaspoon of cinnamon.

Process until creamy and smooth, adding more water 1 tablespoon at a time if needed to form a thick cream. It should be about the consistency of softened butter or cream cheese. (The cashew cream can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)

Core and dice the apple and place it in a medium bowl.

Add the remaining 1 tablespoon of maple syrup, ¼ teaspoon of cinnamon, cranberries, and lemon juice. Toss to combine.

Spoon about 1 tablespoon of cashew cream into each tart shell.

Divide the apple mixture evenly among the tarts.

Serve chilled or at room temperature. (The assembled tarts can be stored in an airtight container in the refrigerator for up to 12 hours.)