Add almonds to a food processor. Pulse a few times to break down. Add oil, salt and vanilla and pulse until finely ground.
Scoop 1 heaping Tbs to 10 silicone molds or foil cupcake wrappers (I used a cookie scoop) and press firmly. Chill crusts in the fridge while you prepare the filling.
To make the cream filling:
(Use a can of coconut milk that has been refrigerated for a minimum of 24 hours.) Scoop out the solid cream into a mixing bowl. If your cream is too hard, whip with a hand mixer first. Add remaining ingredients (except garnish) and whisk smooth. Taste and adjust for sweetness.
Top each crust with a scoop of cream filling. (I used an ice cream scoop) Tap tray on the counter several times and stir each pie to release air bubbles.
Freeze for about 2 hours to set. Garnish with melted chocolate, cacao nibs and almond slivers if you like.
Thaw on the counter for about 10 minutes to soften slightly. ENJOY! :)
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post What I used: Coconut MilkCuisinart food processorOrganic light maple syrupOrganic Virgin coconut oilAlmonds (& homemade almond butter) from ALDIPink salt Mexican vanillaTo make homemade almond butter, place 2 cups of dry roasted almonds in a food processor and blend smooth. Takes about 5 minutes. Scrape down the sides as needed.To store: Best keep frozen in an airtight container for 1 month.
Copyright Emily Spain, Pretty Pies. Almond Butter Icebox Pie (Paleo & Vegan + Keto option) https://prettypies.com/almond-butter-icebox-pie/ August 17, 2018