Line a muffin tin with liners (I prefer the silicone kind).
To your food processor, add all of the crust ingredients: almonds, dates, coconut, almond extract, and salt.
Pulse this until the mixture resembles large grains of sand and is slightly sticky, about 30 seconds.
With a tablespoon measure, measure 2 loose tbsp of crust into each muffin cup until you run out. For the muffin tins, use the dome side of the tbsp measure to firmly press the crust down into the bottoms of the cups.
Next, add all of the filling ingredients to a blender or bowl. Blend or mix until there are no cream cheese lumps and the mixture is smooth.
Measure 2 tbsp of the filling on top of each crust.
Set the pan in the freezer for 1-2 hours so it can firm up. These cups will keep for 7 days in the fridge or up to 30 days in the freezer. Enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.