By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

Ingredients…

For the base:

• 1 1/2 cups medjool dates, pitted and soaked overnight
• 1 cup raw walnuts, soaked overnight
• 1/4 cup unsweetened shredded coconut

For the filling:

• 1 lemon, juiced
• 2 cups raw cashews, soaked overnight
• 1/4 cup unsweetened shredded coconut
• 2 tbsp coconut oil
• 2 tbsp 100% maple syrup
• Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.