Macaroon Crust:

* 1 1/2 c Dried Shaved Coconut
* 1/2 c Cashews, ground
* 3 tbls Agave
* 2 tbls Coconut Oil, melted
* Pinch Himalayan Salt

Process the coconut and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough becomes sticky. Measure a heaping 1/2 c of dough into each tart tray. Press into place being sure to create a few mm crust around the sides. Let sit in the fridge while you prepare the filling.

Orange Creamsicle Filling:

* 1 1/2 c Cashews, soaked for 2 hours
* 1 c fresh Orange Juice
* 1/4 c Agave Nectar
* 2 tbls Coconut Oil, melted
* 2 tbls Orange Zest

Blend all the ingredients until completely smooth. Depending on how sweet or bitter the orange juice is, adjust to taste. The flavor should be one that is lightly sweet with a creamy taste. Either add more orange juice or agave to achieve your desired flavor. Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor. Sprinkle a few long zest strips over the top and serve.