Sweet Cashew Cream Cups

2/3 cup pitted dates, soaked overnight in the fridge or in hot water for 2 hours
1 cup raw almonds
1/3 cup rolled oats
1 tsp cinnamon
pinch of salt

1 1/2 cups raw cashews, soaked overnight in the fridge or in hot water for 2 hours
2 medium bananas
3 pitted dates, soaked overnight in the fridge or in hot water for 2 hours
2 tsp lemon juice
1 tsp vanilla extract
optional toppings: fruit, nuts, chocolate

Combine all crust ingredients in a blender or food processor until fine crumbs are formed. Press into 12-16 non-stick mini muffin tins.
Place in the freezer while making the filling.

Combine all filling ingredients in a blender or food processor until mixture is completely smooth, stopping to scrape down the sides as needed. This will likely take around 5 minutes.
Pour the filling into prepared mini muffin tins, over the crust. Toppings may be added now or when serving.
Return to the freezer and freeze for at least 2 hours. Serve right out of the freezer, if these are left at room temperature they will get too soft.
Store leftovers in the freezer.