Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners.
Add graham crackers, sugar, cinnamon, and salt to the food processor. Pulse to break up graham crackers.
With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.
Stop the food processor and stir well using a spoon or rubber spatula.
Fill each mini cupcake liner with 1/2 Tablespoon of the mixture. There will be some leftover crust, so save it as a topping!
Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make your filling.
To Make the Filling:
Rinse out the food processor. Add all ingredients for filling to the food processor and blend until smooth.
Pour 1 Tablespoon of filling into each cupcake liner.
Bake for 10-12 minutes or until a toothpick comes out clean from center.
Let chill for 4 hours or, preferably, overnight.
Add desired toppings such as vegan whipped cream, cinnamon, chopped nuts, or extra graham cracker crumbles!
Video
Notes
* If you plan on making coconut whipped cream, put the can in the fridge overnight and reserve the hardened cream for the whipped cream and use the liquid for the pie filling!I follow Minimalist Baker's recipe for coconut whipped cream.