Preparation

Make crust:

Preheat oven to 350 degrees F. Line a 12 cavity muffin tin with paper liners. Set aside.

In a food processor or high powered blender, pulse crushed Way Better Simply Sweet Potato Tortilla Chips and coconut flakes for one minute. Add coconut oil and vanilla extract. Pulse again for one to two minutes until coconut oil is well blended and crumbs will hold together when pressed.

Divide pulsed sweet potato tortilla chip mixture between the 12 paper liners. Using clean hands or the bottom of a glass cup, press mixture firmly to form crust in each paper liner.

Bake in preheated 350 degree F oven for 8 to 10 minutes until crust is lightly golden. Remove pan from oven and allow crust to completely cool before continuing with recipe.

Make filling:

Clean food processor. Peel avocados and place in food processor with lime juice, maple syrup, and coconut flour. Process mixture until very smooth.

Remove coconut milk from refrigerator. Open cans and scoop out thick coconut cream that has accumulated at the top into a mixing bowl. Save the liquid for another recipe, such as a smoothie or to make sprouted coconut rice.

Whisk coconut cream with a whisk attachment of a mixer until thick and stiff; until it resembles regular dairy whipped cream. Some canned coconut milk is thicker than others, so if mix is a bit thin and not very fluffy after whipping for 5 minutes, mix in an additional tablespoon of coconut flour to avocado mixture.

Fold avocado mixture into whipped coconut cream until completely incorporated. Divide avocado mixture between paper liners on top of the cooled crust. Sprinkle with lime zest.

Cover with wrap, then place Frosty Key Lime Pie Bites into freezer for at least an hour.

To serve, remove paper from Key Lime Pie Bites and allow to soften at room temperature for 10 minutes before serving.