Soak dates in warm water for 10 minutes, then drain.

Combine soaked dates in a food processor and blend until a ball forms.

Add walnuts or almonds to the food processor and process into a meal.

Add the date ball back in and blend until a loose dough forms.

Press the dough into the base of muffin pans (use coconut oil or cupcake liners if needed).

Soak 1.5 cups raw cashews for 1 hour or overnight.

Add 1.5 cups soaked cashews, lemon juice, melted coconut oil, coconut milk, and maple syrup to a food processor or blender.

Mix until very smooth.

Divide the filling evenly among the muffin tins.

Tap the tins to release air bubbles.

Cover with plastic wrap and freeze until hard (about 2 hours).

Soak 1 cup raw cashews for 1 hour or overnight.

Add 1 cup soaked cashews, almond butter, melted coconut oil, maple syrup, cocoa powder, water, and salt to a food processor or blender.

Mix until very smooth.

Divide the mixture evenly among the muffin tins, pouring over the middle layer.

Tap again to remove air bubbles.

Cover with plastic wrap and freeze until hard (3-6 hours).