To prepare crust, pulse all crust ingredients food processor until thoroughly combined. Scoop out dough, roll into a ball, and roll out over a clean surface until it's about ⅓" thick.
Use a 3.5" circular cookie cutter (a wide mouth jar lid was the perfect size) to cut circles out of dough. Place circles in muffin spots and use your fingers to gently press any gaps together.
Bake for 15-17 minutes, until edges are firm. Let cool completely.
To prepare filling, stir together sour cream, lemon juice, vanilla extract and maple syrup. Add a spoonful to each mini crust. Top with berries and coconut.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/03/28/vegan-sour-cream-berry-mini-tarts/