Mini Vegan Key Lime Icebox Pies

• 1 1/2 cups pecan halves
• 3/4 cup unsweetened coconut flakes
• 3/4 cup pitted medjool dates
• 91/2 tablespoons coconut oil, melted and divided
• 1/2 teaspoon salt
• 1/2 cup raw agave nectar
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 ounces silken tofu
• 1 ripe peeled avocado

1. Line each of 12 muffin cups with a (5-inch) parchment paper square.
2. Combine pecans, coconut, dates, 11/2 tablespoons coconut oil, and salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the prepare muffin cups (about 1 ounce pecan mixture per cup); 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.
3. Combine remaining 1/2 cup coconut oil and all remaining ingredients in a high-power blender; process 2 minutes or until completely smooth. Pour lime mixture evenly into prepared crusts (about 21/2 tablespoons filling per crust). Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup by the corners of parchment paper; garnish as desired.
4. **
5. , top each pie with a dollop of whipped cream, a thin lime slice, and shaved coconut flakes.

pecan halves, unsweetened coconut flakes, dates, coconut oil, salt, nectar, lime rind, lime juice, lemon juice, vanilla, silken tofu, avocado

Taken from www.myrecipes.com/recipe/mini-vegan-key-lime-icebox-pies (may not work)