Preheat oven to 350 degrees. To make crusts, place oats and coconut in food processor or high-powered blender. Grind for 30 seconds. Add brown sugar and melted coconut oil. Continue to blend until combined. Divided crust evenly into greased mini-muffin pan or mini cheesecake pan (I used a non-stick silicone mold which worked wonderfully). Bake for 10 minutes, or until golden brown. Allow to cool while you make the filling.

Soak raw cashews in warm water for 30 minutes. Drain. Add soaked cashews, coconut milk, and maple syrup to food processor or high-powered blender (I used my Blendtec). Blend on high for 1-2 minutes. Add melted coconut oil, ¼ cup shredded coconut, powdered sugar and vanilla extract. Continue to blend on high until smooth and creamy. By hand, stir in the remaining 3 tablespoons shredded coconut.

Pour coconut mixture into pan, over the cooled crusts. Carefully place in freezer for 1-2 hours to become firm. Remove mini pies from pan and store in refrigerator. To serve, top with toasted shredded coconut.