FOR DATE PASTE: Remove seeds and soak 12 dates in water for 1-2 hours. Process dates with 3/4 cup water until they form a thick paste. Can be stored in a small container in the fridge for 2 weeks.

Add pecans, sugar, sea salt, cinnamon, cayenne pepper, and coconut oil in a food processor. Blend until consistency is like a graham cracker crust. Press mixture into a mini muffin pan and set aside.

Combine almond butter, date paste, agave, tamari, vanilla, and cacao powder into a food processor. Pour about 1/2 cup of water into the processor opening as you blend. The mixture should be thick and smooth, not too runny. Pour mixture into each mini muffin and freeze for 2 hours or until set. Can be eaten frozen or slightly thawed. You can garnish with anything (I used fresh lavender)