• Preheat oven to 375 F.

Crust:

• Blend the quick oats in a food processor on high unit you have a course flour.
• Add almond flour and salt and pulse until mixed.
• Pour dry ingredients in a bowl.
• Melt the coconut oil and maple syrup in a small saucepan.
• Pour over dry ingredients and stir with a wooden spoon, spatula or your hands until throughly mixed.
• Press a heaping tablespoon amount of mixture into each shell of a standard muffin tin.
• Press the mixture so it thinly covers the entire shell and is high up on the sides.
• Bake for 10 minutes or until the edges are lightly browned.
• Allow to fully cool in the muffin tin.

Filling:

• Melt coconut oil in a small saucepan over medium heat.
• Add vanilla extract.
• Place the maple syrup in a bowl and add the coconut oils and vanilla mixture.
• Whisk to combine.
• Add arrowroot, baking powder, and salt.
• Whisk until fully combined.
• Add raisins and stir.
• Fill each baked crust shell to just below the top with filling. I found I had to add a few more to a couple of the shells so just add a couple of raisins into any shell you feel could use a little more.
• Bake for 20 minutes or until the filling is bubbling and brown around the edges.
• Remove from the oven and allow filling to stop bubbling.
• Place the muffin tin in the refrigerator to completely cool. Do not skip this step. It will allow the tart to set.
• Once cool, use a life to scrape the edges of the tart and pop out of the tin.