Add soaked almonds, dates, melted coconut oil, agave nectar, and sea salt into a high-speed blender. Mix until well combined.

Scoop mixture into mini muffin tins, filling cavity 1/4-1/3 full. Press down firmly with the back of a spoon.

Place the tins in the freezer to set the crusts for 30 minutes.

Clean the blender thoroughly for the filling.

Add melted coconut oil, lime juice, agave nectar, and vanilla extract to the blender. Mix on low speed until just combined.

Add the soaked cashews and blend on high speed until completely smooth and creamy.

Scoop the creamy lime filling onto the set almond-date crusts in the muffin tins. Smooth for an even finish.

Freeze until firm, then store in an airtight container in the freezer.