Soak dates and cashews in warm water (separate bowls) for 3-4 hours. Set cashews aside. Remove pits from dates, drain and add to high-powered blender along with rest of crust ingredients to pulse until a fine texture.
Cut 5-inch long and 1-inch wide strips of parchment paper to lay in cupcake tin cups with ends sticking out on either side.
Divide crust into 8-9 cups and press firmly into base on top of parchment strip. Once cups are filled, make the filling.
Combine coconut milk and drained cashews in the blender to blend on high about 3 minutes until smooth. Add rest of filling ingredients and blend for 3-4 more minutes.
Pour filling into cups with crust until the filling reaches the top of the tin. Place cupcake tin in freezer for 1 hour then remove to let defrost for 20 minutes. Scoop out each cheesecake using a knife around the outside of cups. The parchment paper will help remove the entire cup in one piece.
Place 1/2 chocolate bar in microwave-safe bowl to microwave 45 seconds. Stir, and microwave 15 more seconds, if needed. Stir in maple syrup.
Place cups on drying rack and drizzle with melted chocolate.
Store in airtight container in freezer. When ready to eat, remove from freezer to let defrost about 10-15 minutes (best when slightly frozen). Enjoy!