In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond flour, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.
Create tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm thick. (I used five, 4-inch tart pans with removable bottoms, but you can modify depending on what you have. See notes below on tart pans).
Preheat oven to 350F/175C and bake crust for 8-10 minutes, or until golden in colour. Let cool.
In a blender add soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine.
Pour filling into the centre of each tart. Then, gently tap against work surface to release any air bubbles. Place in freezer for approx. 1 hour, or until solid.
When ready to eat, remove tarts from freezer and let thaw 15 minutes before slicing. Optional to top with your favourite fruits (I used blueberries and sliced kiwi).