To make the crust, pulse the almonds and cacao in the food processor until the almonds are mostly broken down, then add the 8 dates and blend until they form a sticky, slightly crumbly dough, about 3-5 minutes.
Set aside 6 tbsp of the mixture for the crumb topping.
Press 2 tbsp of the mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
To make the filling, add the soaked cashews, dates, apple cider vinegar, vanilla extract, and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
Put about 3 tbsp of the filling mixture on top of each crust.
Sprinkle 1 tbsp of the saved cookie crumb topping over each cheesecake and gently press into the filling slightly so it sticks, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit before you enjoy!
Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them.
