Miniature gluten-free, dairy-free Key Lime Pies
Preheat oven to 350 degrees
Combine all crust ingredients, except water, into a food processor and blend. Scrape sides and blend again until you have uniform grain and lumps start to form.
Add the 1/4 cup of water, pulse until pea-sized crumbles form throughout
Line muffin tin with 10 muffin liners, divide dough equally. Press dough evenly into bottom of each liner. Prick each crust with a fork once or twice.
Bake 10 minutes.
While crusts bake, juice your limes until you have 1/2c of fresh juice. Whisk gelatin into the lime juice and let bloom while you prepare coconut milk.
Scoop out coconut milk cream only (not the liquid below) from two cans of full-fat coconut milk into a saucepan or medium heat. Add honey and stir until honey and coconut milk have melted and combined but are do not boil.
Take pan off heat, scoop the bloomed gelatin and lime juice (it will be pretty thick at this point) into the warm coconut milk and stir to combine. Pour equal amounts over each of the 10 crusts.
Transfer to fridge to chill for at 2 hours minimum.