To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates
Mix in the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set
To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, maple syrup, the juice of the limes, the melted coconut oil and the spinach until perfectly smooth and creamy
Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle
Store in the fridge until serving, they will last for up to 3 days