For the crust

1. Soak the cashews overnight and then drain and rinse.
2. In the food processor , grind up the salt, almonds and pecans until they are a course/crumbly texture.
3. Add the dates and pulse until a dough starts to form. You may need to add a couple tablespoons of water or oil if the dough is not holding well.
4. Press the dough into individual greased tart pans . I have the kind with the removable bottoms. Makes it real easy to remove them afterward. I got five out of my batch. It helps to use wet hands while forming the dough into place.
5. Once all the dough is formed in the cups, place in the fridge for 30 minutes to firm the dough back up.

For the filling

1. While the dough is firming back up, you can start on the filling. Throw the cashews, coconut milk, sweetener and lime juice in a blender and blend until smooth. I used my Vitamix . Take a taste. If you like it a little more tart, add some more lime juice.
2. Pour the contents into the tart shells and let chill in the fridge for a couple hours. That’s it!