Fill a small saucepan with water and bring it to a boil. Remove from heat and add in your raw cashews. Allow them to soak for 30 minutes.

Meanwhile, prepare the crust. Combine all crust ingredients in a food processor and pulse until very crumbly and sticky.

Divide your crust mixture equally among 8 mini muffin tin cavities lined with silicone liners.

Using your thumb dipped in a tiny bit of water, gently press the mixture outward and create a 1 inch-tall cup. Refrigerate until ready to use.

Once your cashews are finished soaking, drain well, then transfer to your clean and completely dry food processor or blender.

Add in the remaining filling ingredients. Pulse until very smooth.

Fill your prepared crust cups equally with this creamy cashew mixture. Refrigerate for at least 1 hour (covered) up to 24 hours.

Just before serving garnish with fresh fruit as shown.

Enjoy!