Boil water and pour over all the dates. Let the dates sit and soften for approximately 5 minutes. Keep the water that the dates sit in because some of it will be used for the filling.

Crust:

1. Place all ingredients except for coconut flour into a high powdered blender. Blend until smooth.
2. Pour crust mixture into a mixing bowl and mix in coconut flour with large spoon.
3. Spray a mini muffin tin with coconut oil spray and evenly distribute the mixture into each muffin tin. Press down the crust with your fingers until the crust is firm.
4. Place into the freezer while you are making the cheesecake filling.

Filling:

1. Put all ingredients for filling into the blender except for the pecans and blend until smooth. If your mixture is too thick, add a little more date water, a tablespoon at a time, to get your mixture to blend well. You do not want the mixture to be runny but it needs to be able to blend well together.
2. Pour blended mixture into a mixing bowl and fold in chopped pecans.
3. Scoop mixture on top of crust into mini muffin tins and use a spoon to evenly spread the cheesecake mixture.
4. Freeze cheesecakes for approximately 5 hours before attempting to take out of the muffin tins.
5. Once they are frozen completely, place them in sealable bowls. Enjoy frozen or refrigerated.