Blend crust ingredients in a food processor until they turn into a sticky paste. Press mixture evenly into two mini springform pans and place them in freezer while making tart filling.

Blend filling ingredients in high-speed blender or food processor until creamy.

Pour half the filling into each crust, using a spoon to make sure filling is even and smooth.

Place pans in the freezer for at least 2 hours to set up (can be left overnight).

To serve, remove from freezer, then remove from pan. Let tarts sit out for 10–15 minutes before cutting into slices. (The longer they sit out, the softer the filling will become. After a while they will eventually have the consistency of pudding, but still taste amazing.) Store leftovers in freezer.

*Coconut nectar is made from the naturally sweet sap of the coconut tree.