1. Add dates to a food processor/blendtec/vitamix and blend until small bits remain and it forms into a ball. Remove and set aside.

2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.

3. Lightly grease a standard, 12 slot muffin tin (we used coconut oil). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.

5. Add the Love + Chew cookies to the blender and blender till an almond flour form. Pack on top of 1st layer in muffin tin.

6. Add all filling ingredients to a blender and mix until very smooth.

7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined.

8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.

9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.