Mini Vegan Key Lime Icebox Pies

This "custard" has an insanely rich and silky taste, which is obtained thanks to the combination of avocado (which also gives a natural green color) and tofu. A mixture of fats extracted from ground nuts and a little added coconut oil combined with the sugary moisture of dates create not only a dense crust, but also have a rich taste and a surprisingly crisp crust after cooling.
Line each of the 12 muffin tins with a 5-inch-thick square of parchment paper.Combine the pecans, coconut, dates, 11/2 tablespoons coconut oil, and salt in the bowl of a food processor; beat until all the ingredients are finely ground. The nut mixture should stick together easily when pressed. Spread the nut mixture evenly over the muffin tins (about 1 ounce of the nut mixture per cup); press evenly along the bottom and slightly up the sides of the muffin tins to form the crust of each pie. Put it in the freezer while you prepare the filling.Combine the remaining 1/2 cup coconut oil and all other ingredients in a high-powered blender; beat for 2 minutes or until smooth. Spread the lime mixture evenly over the prepared cakes (approximately 21/2 tablespoons of filling per cake). Return to the freezer; refrigerate 2 hours or until set. Remove each pie from the muffin tin by the corners of the parchment paper; decorate as desired.* To decorate, sprinkle each pie with a spoonful of whipped cream, a thin slice of lime, and coconut chips.