In a food processor, pulse the walnuts into very fine crumbs. Add the cocoa powder, coconut oil, cane sugar, maple syrup, and sea salt and process until a dough forms. Don’t overwork it or it will be too sticky. Spray 6 mini-tart pans with cooking spray. Scoop 3 level tablespoons of crust mixture into each tart pan and press into the bottom and the sides.

Remove the coconut milk from the fridge and carefully scoop the thick solid part off the tops into a blender or food processor. (Save the remaining coconut water for another use, i.e., tomorrow’s smoothie.) Add the maple syrup, lemon oil, and sea salt and blend until smooth, scraping down the sides as needed. If it’s too thick, you can add a tiny splash of almond milk.

Fill each tart shell with the filling and freeze for 4 to 6 hours, or overnight. The crust should be firm enough to be removed from the tart pans.

Remove tarts from the freezer about 20 minutes before serving to allow them to soften. Top with tart cherries and serve!

Recipe courtesy of Jeanine Donofrio, LoveandLemons.com