Step 1

Add the rolled oats, almond flour, dates, and coconut oil to a food processor. Process for 15-30 seconds, or until it forms a dough. It should not be too sticky or too dry, you can test the dough by pressing it between your fingers, it should hold together well.

Step 2

Line the bottom of a 8-muffin tin with parchment paper (you don't have to if using a silicone mold). Press about 1 and 1/2 tablespoon of the crust mixture into each slot. You can shape it into a crust pie (like a cup), or just a flat bottom. Repeat with the remaining crust mixture. Transfer to the refrigerator and let it firm up slightly for at least 1 hour.

Step 3

Combine the full-fat coconut milk, lime juice, maple syrup, cornstarch, lime zest, and agar in a medium saucepan. Whisk to dissolve the cornstarch.

Step 4

Heat over medium heat, whisking constantly until it starts to boil and thickens. As soon as it thickens, remove from heat and whisk in the matcha if using.

Step 5

Divide the lime filling evenly among the muffin slots. Let it cool for about 20 minutes at room temperature before transferring to the refrigerator. Refrigerate for at least 3 hours, or until the filling has set.

Step 6

Serve fresh, topped with a dollop of coconut cream, or aquafaba meringue (see notes).

Step 7

Lime pies are best served the same day but will keep for up to 2 days in the refrigerator.