Lemon, Mango and Coconut Raw Tart

 1 cup each raw almonds and walnuts 1 tbsp coconut nectar (or other natural liquid sweetener) 1tbsp coconut oil (melted) 7 fresh dates Filling Half can coconut milk (200ml) 2 cups mango chunks that have been frozen and then thawed for 5 minutes so that the chunks are just slightly soft Juice and zest of 1 lemon 3 tbsp natural sweetener 2 coconut oil (melted) 1/2 cup raw cashews 3/4 cup shredded coconut 1 tbsp guar gum/xantham gum 1/2-1 tsp maca powder (optional, I love maca so I use quote a lot) Process nuts in a food processor until forms a chunky flour, then add the rest of the ingredients and pulse until well combined. Press the mixture into a tart tin, covering the base and sides. Set in fridge for 10 minutes while you make the filling. Add in all filling ingredients to the clean food processor bowl and process until completely combined and is a super smooth consistency. At this point, if your filling is still quite thin or not quite the right consistency, add more thickener (guar gum or xantham gum) and or shredded coconut. Fill your tart base with the lemon mixture and set in the fridge for 2 hours.