Place the almonds, cashews, coconut, oats, and salt into a food processor. Pulse until the mixture resembles a coarse flour.

With the machine running, slowly pour in the coconut oil, maple syrup, and water, allowing it to come together into a soft dough.

Press this mixture into your muffin molds, shaping it neatly with your fingers to form small cups. If you are not using silicone, lightly grease the molds beforehand.

Bake at 175°C for about 10 minutes, until the edges take on a gentle golden color.

Once baked, allow them to cool fully before carefully removing them from the molds.

Combine all the ingredients in a saucepan and whisk until smooth. Place over gentle heat and bring it just to a simmer.

Let it cook for 2 to 3 minutes, stirring constantly, until it thickens to a silky consistency.

Set it aside to cool slightly, then spoon the curd into the prepared crusts.