2pitted Medjool dates(soaked in warm water for 20 minutes if your dates are dry)
Juice and zest of a 1/4 of a lemon
Add all crust ingredients to a food processor and processes until combined. The mixture will get sticky and start to form a ball. You will likely have to stop and scrape down the sides a lot.
Press the crust dough into the tartlet pans and set in the freezer while you make the filling.
Rinse out the food processor and place the cashews and water in the bowl (start with 3 tbsp). Process until mixtures becomes smooth and creamy. You will have to scrape down the sides often. The mixture will first become grainy, but will eventually get smooth and creamy. This takes several minutes, be patient. Add the extra 1 tbsp of water if the mixture need a little help to get going.
Once creamy, add the raspberries, dates, lemon juice and zest and coconut oil. Process again until combined and smooth.
Spoon the filling over the crusts and smooth out. Set back in the freezer for about an hour until set.
Let thaw on the counter for about 10 minutes before serving.