Add the pecans and dates to a food processor. Pulse a few times and then process for 1-2 minutes or until the mixture rolls into a ball in your processor.

Grease 9 spaces in a muffin tin (I use coconut oil). Cut ½-inch wide and 6-inch long pieces of parchment paper. Place each in a muffin tin space with the edges sticking up on either side to create handles to remove the pies later.

Divide the crust mixture into nine pieces and drop each into the muffin tin. Use your fingers to form the mixture into crusts by smoothing out the bottom and pushing the crust edges up the sides. Transfer the tin to the freezer for 15 minutes to set the crust.

Add the coconut butter, flesh of ½ an avocado, lime juice, agave nectar, and a pinch of sea salt to a food processor. Process until the mixture is smooth (approximately 4-5 minutes).

Spoon the filling into the crusts and smooth out with the back of a spoon. Optional: zest a lime over the top of the pies.

Return the muffin tin to the freezer for at least 45 minutes to set.

To remove the pies, carefully run a knife around the edge of each crust and use the parchment handles to gently lift the pies out of the tin.

Store the pies in the refrigerator.

If you prefer to store them in the freezer, I recommend letting them stand at room temperature for 15 minutes before enjoying.