Pulse the almond flour, dates and coconut in a small food processor or blender. You'll know it's ready when you can press the mixture between your fingers and it sticks together.
Put the filling ingredients into a blender. Puree until smooth. Fold in the lime zest.
Press a heaping tablespoon of the crust into the bottom of each of 6 lined muffin tin cups or 1/2 cup mason jars. Spoon the filling on top. Freeze until set.
When ready to enjoy, let the tarts thaw slightly (about 10-15 minutes) at room temperature.