Soak cashews for filling in water overnight in a cool, safe place. Thaw frozen raspberries in the refrigerator.
In a high-speed blender, combine macadamia nuts, almonds, and dates for the crust and blend until it becomes sticky. The consistency should be moldable in your hands.
Combine raspberries and apricots in a blender and blend until well-combined.
Drain cashews and add them to the blender with lemon juice, coconut butter, coconut oil, and lemon zest. Blend on high until the consistency becomes very smooth and creamy. Refrigerate for 30 minutes while you assemble the crusts.
Assembling the Tarts
Lightly grease a mini-muffin pan with coconut oil. A full-size muffin pan works too, you’ll just have fewer tarts, obviously.
Measure the crust mixture into the pan, using about 1 tablespoon per tart. Press down into the bottom and around the edges to create an even layer of crust a little less than ¼” thick.
After forming the crusts, spoon a small amount of raspberry mixture into each and use the back of a spoon to spread it around on the crust.
To fill the crusts, empty the cashew mixture into a large resealable bag (or a piping bag, if you’re extra fancy) and cut off the bottom corner. Squeeze to fill each crust with your desired amount.
If the filling becomes too runny, simply put it back in the refrigerator to firm up the texture.
Once all of the tarts are filled, refrigerate the pan to keep them solid.
For an extra bit of flair, add a pinch of lemon zest to each tart.