Prepare your mini muffin tin by lining each cup with a mini muffin liner. Trim gingersnaps by cutting off each rounded side until you have a small square that will fit in the bottom of a mini muffin cup. Trim 24 cookies, place each square in a mini muffin cup, and save the trimmings for garnish.
In a double boiler, whisk eggs and agave nectar (or honey) over medium-low heat. Mix in lime zest.
Add coconut oil and whisk. Add lime juice and butter, continue whisking until completely melted. Make sure not to turn up the heat yet, you don't want the eggs to curdle.
Once everything has melted, turn heat to medium and whisk for 3-5 minutes until mixture starts to thicken.
Remove from heat and stir in vanilla.
In a small bowl, mix together water and gelatin. Microwave for 30 seconds, then stir until gelatin is completely dissolved.
Whisk gelatin mixure into pie filling.
Using a ladle, pour filling over gingersnap cookie-filled mini muffin cups. Fill almost to the top.
Refrigerate for 2 hours, or until set. Garnish with leftover cookie crumbs and key lime slices.