Place the raw almonds into a food processor and process for about 6 seconds

Add the almond meal to the processor and blend again until all combined 

Add the dates (ensure they're pitted), salt and lemon zest and blend until all combine into a big sticky ball

Using a muffin tray, cut out six strips of baking paper, and lay into the muffin molds. This is to make it easy to remove the cups once they're set.

Place equal amounts of the base mixture into each mold, and using your fingers, press evenly to create a tart base. I find it easier if you rub a little coconut oil on your fingers to press the base down. This helps not to get the mixture to stick to your fingers, and allows you to spread it out evenly, the back of a teaspoo would also work.

Once all the bases are made, place the muffin tray into the freezer to set.

Heat 1 cup of Almond milk in a small sauce pot on a medium heat. 

Remove once warm and add the rice malt syrup. Use a whisk to stir in

In a separate small little bowl, add the 1/4 almond milk and arrowroot powder, and mix well ensuring there are no lumps.

Whisk this mixture into the warmed almond milk, and return to a medium heat, continually stirring to ensure no lumps form.

Add the Thyme Lemon Tonic, and continue to stir. Eventually the mixture will begin to thicken up. You don't want to over heat it though, as this causes the arrowroot powder to loose it's thickening abilities.

Once the mixture is thickened (about 3-5mins), remove from the heat.

Remove the tart/base molds from the freezer and carefully lift each one out of the tray. I find this step just makes them easier to remove when they have the filling in them.

Evenly pour the filling into each tart mold, and gently garnish with fresh thyme and lemon zest.

Place into the fridge to set overnight