Mango cheesecake bites

Recipe:
Base:
1 cup dates
1 cup almonds
Filling:
1 Cup cashews
1/3 cup agave
1 lemon
1/3 cup coconut butter
1/3 cup water
Spread:
2 ripe mangoes 

Makes about 1 dozen

First you'll want to have your almonds & cashews soaked for about 4 hrs prior to making.

•For the base drain, rinse & dry almonds. Then in a blender or food processor blend up the dates & almonds until well incorporated! You should be able to roll it into a ball & have it stay together. Then you will fill the bottom of 12 cupcake liners with it as the crust.

•For the filling you will drain & rinse the cashews. Then put all ingredients into blender until smooth. Fill the liners leaving enough room on top for the mango spread.

•Blend up your ripe mango in the blender until smooth & pour on top of filling. You can swirl it around for a pretty design or leave as is!

Cover & leave in freezer for at least 4hrs. Let thaw out for 10 mins before serving.