Makes 6 mini cheesecakes 

Ingredients:

Crust:

1 cup almonds

6 Medjool dates (pitted)

2 tablespoons coconut flakes

1 tablespoon coconut oil

Pinch Himalayan pink salt

Cheesecake filling:

1 cup raw cashews (Optional: Pre-soak cashews for 30 mins to make them soft) 

4 tablespoons coconut oil

2 tbs fresh lime/lemon juice 

1 tsp vanilla 

1/4 cup maple syrup (or any other liquid sweetener)

1 teaspoon Spirulina

1 pinch Himalayan pink salt

Instructions: 

Crust:

1. In a food processor, add in the almonds and process until it resembles a flour consistency. Add in the remaining ingredients for the crust and process until it becomes a wet, crumbly texture.
2. Divide the mixture into a muffin tray (silicon is best as it is easier to get them out at the end) and press firmly and evenly in the bottom of the pan. Set aside.

Cheesecake filling:

1. In a food processor, add in the cashews and process until it resembles a flour consistency. 
2. Add in all the remaining ingredients and process until it is creamy and smooth.
3. Divide the filling on top of each crust.
4. Put the muffin tray in the freezer for 1-2 hours, or until it hardens.
5. Remove it from the freezer and let it sit on the counter for about 5-10 minutes to soften slightly before eating.
6. Store in the refrigerator or freezer.
7. Enjoy!