Mini Key Lime Pies
[Vegan, Gluten-Free]

To Make the Crust:

1. Line 10 muffin tins with parchment paper, silicone molds, or muffin liners.
2. Process pecans and dates in a food processor until the mixture has the consistency of a sticky paste.
3. Take one tablespoon and press into each muffin liners, use the back of the spoon to press down and get a uniform top. Freeze for 1 hour.

To Make the Filling: 

1. Add the cashews, zest, lime juice, coconut oil, vanilla, maple syrup, almond milk, and salt to the bowl of a food processor and pulse until creamy and smooth.
2. Remove the muffin tins from the freezer. Pour the cashew mixture into muffin tins and smooth with the back of a spoon. Freeze for 2 hours or until firm.
3. Remove from the freezer for 10-15 minutes to thaw before serving. You can top with lime zest.