Mini Vegan Key Lime Pies

1. Combine all base ingredients into a food processor. Pulse untill completely combined. Add extra oil if too dry or LSA if too wet.
2. Evenly distribute into cupcake tins, press down to make base outlining. Put in freezer to set while making the filling.
3. Combine soaked cashews and all filling ingredients into food processor.
4. Blend on high untill filling is smooth and creamy. Taste and adjust as needed eg lime (tangy) to sweetness ratio.
5. Pour filling into the cupcake tins and tap on bench to release bubbles. Top with lime zest.
6. Freeze for 2-4 hours or until firm. Remove from freezer and allow to thaw before serving.

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