In a blender add zest from lemon, juice from lemon, soaked cashews and canned coconut milk. Blend until smooth.
In a food processor, add pecans, dates and cinnamon. Pulse to combine until mixture forms.
Add scoops of mixture into the bottom of a greased mini muffin pan. Push down to make flat.
Top with cashew mixture and freeze for 3 hours.
Pop out of muffin tin and enjoy!