Place the crust ingredients in a food processor, and mix until you have achieved a fine consistency.
Lightly coat a muffin pan with coconut oil (you could also use parchment muffin cups – this will certainly make it easier when taking them out). take about 1-2 tbsp per muffin cup of the crust, and pack it in tightly. Set aside
Place all of the filling ingredients into food processor, and blend for 2-3 minutes until you achieve a smooth pudding consistency.
Evenly distribute your filling between all 12 mini pies, and place in the freezer covered for 2-3 hours.
Once they are thoroughly frozen, taken them out for about 5 minutes before trying to get them out of the muffin pan. If you haven’t used a parchment muffin cup, simply use a butter knife down the side of each muffin, and pop them out!
Leave in the freezer, and take out 10-15 minutes before serving for best results. You could also eat them right out of the freezer like me… Enjoy!