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Process the nuts and dates. The longer they process, the finer the crust, so it’s up to you. Add more dates if the nuts and dates don’t stick together.
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Fill a pie plate, 8x8 pan (for bars) or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
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Melt the coconut oil (30-60 seconds in the microwave). **10/13 update. I no longer melt the coconut oil because the high powered blender works its magic.
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Put all filling ingredients in a high powered blender, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
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Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
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Smooth out the filling. I used a spatula.
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Freeze to solidify (about 2 hours), take out of the freezer about 15 minutes before serving, and enjoy!
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Keep refrigerated 3-4 days or in the freezer for up to a month.