Melt coconut oil in a saucepan until smooth.

Transfer melted coconut oil to a blender.

Add cashews and agave nectar to the blender.

Blend until smooth and creamy, achieving a cheesecake-like consistency.

In a food processor, combine pine nuts, dates, dried coconut, and sea salt.

Blend until finely chopped.

Hand-press the crust mixture into a large pan or separate cupcake shells.

Layer the crust with the blended cheesecake mixture.

Place the mini cheesecakes into the freezer to set and harden.

Once hard, serve and enjoy.