Line 12 cups of a standard muffin pan with paper liners.

In a food processor fitted with a steel blade, process the walnuts and shredded coconut until finely ground.

Add the dates, ginger, and salt.

Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers.

Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.

Drain the cashews.

Place about half the cashews into a high-speed blender or food processor fitted with the steel blade.

Add ¼ cup of milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder.

Blend until very creamy and smooth.

Remove the muffin pan from the freezer.

Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. Freeze for at least 20 minutes.

Clean out the blender or food processor and place the remaining cashews in the machine.

Add the remaining ¼ cup coconut milk, 2 tablespoons honey,  2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla.

Blend until creamy and very smooth.

Remove the muffin pan from the freezer.

Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the counter to ensure even distribution.

In a small pan, heat the raspberry jam over low heat, stirring constantly, until thin and pourable.

Drop a few very small spoonfuls of jam over each tart.

Swirl the jam into the vanilla layer with the tip of a knife.

Freeze the tarts for at least 2 hours before serving.

Store frozen tarts in an airtight container in the freezer.

Thaw for 5-10 minutes before serving.