Mini Vegan Key Lime Icebox Pies

This “custard” has an insanely rich and silky mouthfeel born from a partnership between avocado (which also provides the natural green coloring) and tofu. The blend of fats released from the ground nuts and a bit of added coconut oil combined with the sugary moisture of the dates create not only a cohesive crust, but one that is deep in flavor and wonderfully crisp once chilled.

1 ½ cups pecan halves

¾ cup unsweetened coconut flakes

¾ cup pitted medjool dates

9½ tablespoons coconut oil, melted and divided

½ teaspoon salt

½ 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

Directions at myrecipes.com

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