Soak the cashews for 4-6 hours.

Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped amaranth and blend again until a sticky mixture forms. Press it into six silicone muffin cups and put in the freezer until you're done with the cheesecake layer.

Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk and agave in a food processor and blend until it becomes creamy and smooth. Then add the matcha and blend for another minute.

Pour it evenly on the base layer and freeze for about 4-6 hours.

Allow the mini cheesecakes to warm up for about 30 minutes.