RAW SPIRULINA KEY LIME CHEESECAKE BITES

For the crust: Put all crust ingredients (10 pitted medjool dates, 1/2 cup shredded unsweetened coconut, 1/4 cup almond flour, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, pinch of salt) into a food processor or blender and blend until well combined. Get a muffin tin and line it with cupcake liners. Squish a thin layer of the prepared crust into the bottom of each liner.

For the filling: Blend all of the filling ingredients (1 cup raw cashews (soaked overnight), 1/3 cup key lime (or normal lime) juice, zest of 2 limes, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1 tsp vanilla extract, 1 tsp spirulina, pinch of salt) together until smooth. Pour the filling on top of the crust in the muffin liners.

Place the filled muffin tin in the freezer for a minimum of 30 minutes. Top with shredded coconut and lime slices before serving. Enjoy!