Make the Coconut Butter: Add the unsweetened coconut shreds to a high speed blender. Blend on high until smooth. This might take between 5 to 15 minutes depending on your blender. Stop the blender every couple of minutes and scrap down sides. If your coconut isn't turning in to butter after about 10-15 minutes, your machine isn't powerful enough. 

Make the Crust: Preheat oven to 350F

Add the coconut shreds, cashews, and oats to a food processor and pulse until mixture is fine. Add the maple syrup, the coconut butter, and pinch of salt to the crust mixture and pulse a few more times until combined.

Lightly grease the tart pan and press the crust evenly on the bottom and sides.

Bake your tart crust for 12-15 minutes or until the edges are lightly browned.

Make the Filling: Add your soaked cashews, maple syrup, coconut butter, coconut cream, lemon juice, and lemon zest in to the high speed blender. Blend until completely smooth. When you rub the filling between 2 fingers it shouldn't have any texture.

Once smooth, pour the filling in the crust. Carefully transfer the tart to the fridge and chill until completely set. About 4-5 hours minimum.

Make the Raspberry Chia Jam: In a medium-sized pot, add the bag of frozen raspberries. Heat on medium heat until the raspberries are no longer frozen. Then, add the agave and chia seeds. Bring to a boil, cover, then reduce to low. Simmer for 5 minutes. Turn off heat, remove lid, and set aside to cool. After jam is cool, transfer to jar and place in the fridge until ready to serve. The jam will thicken as it sits.

Assemble + Serve: Once the lemon filling has completely set, serve your tart with the jam on the side or spread an even layer on the top. I chose to spread the jam all across the top because it's delicious and the more the better! Slice and Enjoy!