Blend the nuts in a food processor until it starts to turn into a meal consistency. Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. The dates and nuts should mix together and be slightly sticky.
Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly).
Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja). Remove and use spatula to scrape down anything that wasn't blended. Blend again for one minute or until the cheesecake is smooth (not grainy at all). Ensure to taste it! You can add a bit more maple syrup if you want it sweeter.
Pour filling over crust and smooth down. I used a 7” inch cheesecake pan for this recipe. If you want to double it, you can use a 9" or a 10" cheesecake pan.
Place in the freezer overnight. If using the mango topping, place for about 30 minutes, then add the mango topping, then overnight.
Puree mango in a blender and spoon on top of cheesecake.
Freeze overnight. Remove from freezer when set and allow to thaw for about 15 to 20 minutes. Enjoy!
If you live in a warm climate, you can solidify your coconut oil by placing it in the fridge for about 15 minutes.How to get coconut cream:Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That's what you want to use!When using your coconut cream, you want to use only the white parts that thickened up – NOT the coconut water. Any coconut water will contribute to the icing of the cheesecake, which you don’t want any here!Keep your cheesecake in the fridge to store for up to 2 weeks. They taste great frozen or thawed for 5-10 minutes first.