1. Preheat oven to 375 F.

Crust:

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

Filling:

1. Melt coconut oil in a small saucepan over medium heat.
2. Add vanilla extract.
3. Place the maple syrup in a bowl and add the coconut oils and vanilla mixture.
4. Whisk to combine.
5. Add arrowroot, baking powder, and salt.
6. Whisk until fully combined.
7. Add raisins and stir.
8. 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.
9. Bake for 20 minutes or until the filling is bubbling and brown around the edges.
10. Remove from the oven and allow filling to stop bubbling.
11. Place the muffin tin in the refrigerator to completely cool. Do not skip this step. It will allow the tart to set.
12. Once cool, use a life to scrape the edges of the tart and pop out of the tin.