Mini Vegan Key-Lime Icebox Pies

1 1/2 cups pecan halves

3/4 cup unsweetened coconut flakes

3/4 cup pitted dates

91/2 tablespoons coconut oil, melted and divided

1/2 teaspoon salt

1/2 cup raw agave nectar

2 teaspoons grated lime zest

3 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

4 ounces silken tofu

Preparation

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.

To garnish, top each pie with a dollop of whipped cream, a thin lime slice, and shaved coconut flakes.

-Serve for your Superbowl party and enjoy!