Mini Blueberry Cheesecakes
[Vegan]

For the Crust:

1. Add dates to food processor and blend until a ball forms. Remove and set aside.
2. Add nuts and process into a meal. Add dates back in and blend until dough forms.
3. Lightly grease a 12-slot muffin tin. 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. Scoop about 1 tablespoon of crust and press with fingers. Pack down using a small glass or back of a spoon. Set in freezer to firm up.

For the Filling:

1. Open the refrigerated can of coconut milk and scoop the hardened "cream" off the top. Add the cream and all other ingredients to blender until silky smooth.
2. 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.
3. Once set, remove by tugging on the tabs or loosening them with a butter knife.