To prepare crust, pulse oats in blender until powder is formed. Add dates and 1 tbs coconut oil and blend until mostly smooth texture is achieved. Use your fingers to press about 1 tbs of mixture into the bottom of each baking cup.
To prepare filling, open the can of coconut milk. The cream should have separated from the liquid. Scoop the cream out into the blender and discard the liquid. Add all remaining ingredients to the blender and blend until smooth.
Fill each baking cup with mixture. Place mini muffin tin in freezer for 30 minutes to 1 hour to set.
Remove from freezer, enjoy right away or store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/07/13/no-bake-mini-key-lime-pies-vegan-gluten-free/