Lemon Blueberry Tarts

1 bag lemon ginger coconut cookies 

1/2 cup unsweetened coconut flakes 

1 tablespoon coconut oil 

1 tablespoon water 

1/2 teaspoon grated lemon zest 

1 cup fresh blueberries 

2 tablespoons maple syrup 

1 teaspoon vanilla 

Makes 8 tarts.

Put all ingredients for tart shell in food processor and pulse until incorporated. Use muffin pan or silicon muffin pan (works best) to pack the crust into. Go a little on the edges to form a well and pack tightly on the bottom and sides. Then freeze for an hour. Simmer all ingredients for filling until thickened 10-15 minutes on the stove. Cool until room temperature. Assemble tarts dividing the filling among the 8 tart shells. Garnish with lemon zest, fresh blueberries and emmys cookie* 

*Hearts were made by pressing the cookie into a heart mold