- 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
How to Make It
Line each of 12 muffin cups with a (5-inch) parchment paper square.
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.
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.
** To garnish, top each pie with a dollop of whipped cream, a thin lime slice, and shaved coconut flakes.