Total Time: 25 minutes (4 hours to chill)
Serving Size: 6 muffin-sized

Crust:
1 cup raw almonds
1/4 cup coconut oil, melted

Topping:
1 can full-fat coconut milk, mixed well
1 cup raw cashews, soaked in hot water, drained
1/2 cup coconut oil, melted
1 tsp liquid stevia, more or less to taste (or sweetener like Swerve)
4 limes, juiced and zested

Crust:
Mix almonds and coconut oil in a food processor until mixture is crumbly but sticks together when forming.  Place 2-3 tbsp of crust in a lined muffin cup (6 muffins) and press down to form the crust bottom. Place muffin tin in the freezer to set for approximately 15 minutes.  

Topping:
Combine the drained cashews, coconut oil, coconut milk, stevia, lime juice and most of the zest in a high-powered blender or food processor.  Mix until smooth.  Add more stevia if needed.  Pour the mixture into the muffin tins over the crust.  Sprinkle the extra lime zest on top and chill in the refrigerator for approximately 4-6 hours or until hardened.  Best if kept chilled.