For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding the last tbsp of water for consistency if needed. Transfer to a small bowl and refrigerate while preparing tart shells. Wash your food processor bowl and S blade.
For the Tart Shells; Combine almonds, dates and blend in food processor with S blade until the mass begins to clump together adding the water if needed to combine the mixture. Take a generous tablespoon and roll into ball and place in mini tart pan. Using the end of a wooden spoon gently press in the centre and push mixture towards the sides lining the tart shell and levelling off the top edge as per image below. Repeat until pan is full. Chill these for 15 minutes. Remove from fridge and run a butter knife around the edge and lift each tart out onto a plate. Continue making last few tart shells until mixture is finished up. Chill these as well and then remove from pan.
To complete the tarts place the filling in each tart, heaping it up in the centre, using up all the filling. Top each tart with berries and a garnish of fresh stevia or mint leaves. Enjoy!
Tarts are best eaten the same day but will keep in the fridge for one day. The separate mixtures will keep for 1-2 days in the fridge.