Lightly grease a 6 muffin tin. Silicone is the easiest. Otherwise use strips of parchment paper and lay them so that they stick out the top of the muffin tin. This will make it easy to pop them out.

Add cashews and walnuts to a food processor and process until a fine consistency.

Add dates and process until a loose dough forms.

Scoop about 1 heaping tablespoon of crust into muffin tins and press down. Set in freezer to firm up.

Add all filling ingredients to a blender and blend well. For the coconut milk, scoop mostly cream if it has separated.

Divide filling evenly among the muffin tins. Leave room for the jam! Lightly press down to remove any air bubbles.

Add the jam to each muffin tin.

Cover with plastic wrap and freeze until set (usually about 4 hours).

You can eat them frozen or you can set them out for 10 minutes before serving to soften.