1. Line 2 mini muffin tins with mini paper liners OR place 24 doubled up liners (2 on top of each other for stability) onto a baking sheet

To make crust:

1. Place all crust ingredients into food processor and process until broken down into coarse flour consistency
2. Spoon 1and 1/2 tsp of crust mixture into each mini muffin liner and press firmly down with your thumb to create a solid crust
3. Place into freezer for 10 minutes

To make filling:

1. In medium bowl, stir cashew butter and melted coconut oil until completely combined
2. Add rest of ingredients and mix until creamy smooth
3. Remove crust-filled liners from freezer and spoon 1 TBS of lemon mixture into each one
4. Garnish with lemon zest and place back into freezer for at least one hour (you want them to set completely before serving)
5. Store in fridge and serve cold as these tasty morsels get pretty soft at room temperature