Cover cashews with boiling water and soak for 30 minutes then drain.
Rinse food processor parts.
Add cashews, banana, coconut oil, vanilla, lemon, salt and water to the food processer fitted with the S blade.
Blend on high until mixture is creamy – stopping to scrape sides as needed.
Scrape mixture into a bowl and fold in chocolate chips.
Spoon filling into crusts and refrigerate for at least one hour before serving.
Lift set pies out of the muffin tin by pulling up the plastic wrap.
Keep mini pies in refrigerator for up to two days.