Soak the cashews in water 4-6 hours, then drain

Soak the dates in warm water for 10 minutes, then drain

Add nuts into a food processor and process until fine crumbs. Pour into a bowl and set aside.

Add the dates into the food processor and process until a sticky dough begins to form. Add the nuts back into the processor and process the dates and nuts together until a loose dough forms. The mixture should stick together when pressed between your fingers.

Line 12 muffin cups with silicone liners or lightly grease the cups and lay strips of parchment paper inside to act as tabs to pull the finished cheesecakes out.

Divide the crust evenly among the 12 cups, about 1 heaping tablespoons in each. Press the dough down firmly with the back of a spoon until compact.

Place the muffin tray in the freezer while you prepare the filling.

Using your rinsed out food processor (or a blender), process the filling ingredients until smooth, scraping down the sides of your processor/blender when necessary. Taste and adjust as necessary, adding a little maple syrup or cacao powder if you want it sweeter or more chocolatey.

Divide the filling evenly among the muffin cups. Tap the muffin tray gently to release any air bubbles.

Place the cheesecakes in the freezer until set, about 4-6 hours.

Once hard, drizzle the melted dairy-free chocolate over top.

Let the cheesecakes thaw in the fridge for about 30 minutes to an hour before serving!