Vegan Mini Strawberry Cream Pies

• Crust:
• 1 cup almonds
• 2/3 cup macadamia nuts
• 1/2 cup coconut flakes
• 1/2 cup dates
• 3 tablespoons coconut oil, melted
• 2 tablespoons agave nectar
• 1 teaspoon salt
• Filling:
• 1 1/2 cups cups strawberries, halved
• 4 tablespoons coconut oil, melted
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 4 ounces silken tofu
• Garnish:
• Vegan whipped topping (optional)
• Strawberries, chopped (optional)

1. To make the crust, combine all ingredients for the crust in the bowl of a food processor until all ingredients are finely ground and mixture begins to come together into a ball. Divide mixture evenly among divide evenly among the cups of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie's crust. Place in freezer while you prepare the filling.
2. To make the filling, combine all ingredients for the filling in the bowl of a food processor until well blended. Pour strawberry mixture evenly into prepared crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies in refrigerator until served.
3. Garnish, as desired.

crust, almonds, nuts, coconut flakes, dates, coconut oil, nectar, salt, filling, cups strawberries, coconut oil, nectar, vanilla, silken tofu, topping, strawberries

Taken from www.myrecipes.com/recipe/vegan-mini-strawberry-cream-pies (may not work)