Grease a mini muffin tray with a bit of the coconut oil.
Place the nuts in a food processor and blitz until ground.
Add the erthyritol, ginger, salt and coconut oil.
Process then add the coconut flour 1 tablespoon at a time until the mixture becomes like a dough.
Take a large tablespoon of the dough and press down into the cupcake tray, adding more mixture if required, to form the tart shells.
Chill in the fridge for 1 hour (or longer if you want to keep this recipe raw).
Preheat the oven to 180C/350F degrees.
Bake the tarts for 8-10 minutes and let cool in the tin for 15 minutes to keep their shape.
Put the strawberries and blueberries in a bowl and sprinkle with the lemon juice.
Fill the tart shells with the fruit.
Eat and enjoy!