Preheat the oven to 350°F (175°C).

In a food processor, process the crispy rice cereal until it forms fine crumbs.

Add the agave or maple syrup, melted coconut oil, Crunchy SunButter, vanilla extract, and salt to the processor. Blend until the mixture achieves a moist, sandy texture.

Lightly grease 4-5 mini tart pans with coconut oil. Press the crust mixture firmly into the bottom and up the sides of each pan to form a stable crust.

Place your prepared tart pans on a baking sheet and bake in the preheated oven for 12-14 minutes, or until they turn golden. Remove from the oven and let cool.

Drain and rinse the soaked raw cashews, then blend them with full-fat coconut milk, agave or maple syrup, melted coconut oil, lemon juice, lemon zest, and arrowroot starch until very smooth and creamy.

Pour the creamy lemon filling into the cooled tart crusts, smoothing it out evenly.

In a small saucepan, combine frozen blueberries and agave or maple syrup over medium heat. Cook for about 4-5 minutes, stirring continuously, until the blueberries soften and the mixture begins to thicken into a jam-like consistency.

Transfer the blueberry mixture into a jar and allow it to cool for 10-15 minutes. Once cooled, dollop small spoonfuls onto the lemon filling in the tarts, then use a chopstick to gently swirl the blueberry over the filling.

Refrigerate the tarts overnight to set properly. Enjoy!