Place canned coconut milk in the refrigerator overnight.
Pie Crust Instructions:
First, soak the dates in water for about 30 minutes. This will help moisten and soften the dates, which will help them blend easier.
Next, place the almonds in a food processor and blend for about 30 seconds. Place the blended almonds off to the side.
Add the dates to the blender or food processor and blend the dates for about 30 seconds.
Add the blended almonds back to the food processor. Blend until the almonds and dates stick together and are evenly mixed.
Scoop out the crust and evenly distribute it across 8 muffins tins. You can add muffin liners to the muffin tins to make the final produce easier to remove. Place the muffin baking sheet into the freezer while you make the filling.
Clean out the blender or food processor and dry.
Pie Filling Instructions:
Remove the coconut from the fridge. The coconut cream will have solidified and at at the top of the can. Note: full fat coconut must be used or else the cream won’t separate.
Scoop out the coconut cream from both cans of coconut milk and place into a food processor. Add about 2 tbsp of the liquid coconut milk to the food processor. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies.
Squeeze the juice of one lemon into the food processor and add the maple syrup (optional) if desired. Blend until smooth.
Remove the muffin baking sheet from the freezer. Distribute the pie filling evenly on top of the crust. Place the muffin baking sheet back in the freezer for about 30 minutes to allow the filling to set.