Place canned coconut milk in the refrigerator overnight.
To make the pie crust, first place the almonds in a blender or 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 in the blender or food processor. Blend until the almonds and dates stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of water to the mixture and reblend.
Scoop out the crust and distribute evenly into muffin baking sheet. You can add to muffin liners to make the final produce easier to remove. Place the muffin baking sheet into the freezer while the filling is made.
Clean out the blender or food processor and dry.
To make the pie filling, 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 the blender or food processor. Add about 2 tbsp of the liquid coconut milk to the blender or 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 blender or food processor and add the maple syrup (optional). Blend until smooth.
Remove the muffin baking sheet from the freezer. Distribute the pie filling evenly on top of the crust. Place in the muffin baking sheet back in the freezer for about 30 minutes to allow the filling to set. Enjoy!
Keyword Gluten Free, No Bake Dessert, Paleo, Vegan, Whole 30