Make the crust: Line an 8x8 square baking pan with parchment paper and set aside.

Place dates and pecans in a food processor and process until a large-crumb mixture forms. Evenly press crust mixture into the bottom of prepared pan. Place in freezer to chill.

Make the filling: Place cashews, coconut milk, agave, coconut oil, salt, and vanilla extract in a high-speed blender. Blend on high speed about 30 seconds until filling is completely smooth and creamy. Pour filling into chilled crust and gently smooth top.

Spoon melted dark chocolate randomly over cheesecake filling, then gently use a knife to swirl filling. (careful not to overswirl) Cover pan with plastic wrap and freeze cheesecake at least 4 hours until completely solid.

Use parchment paper to lift cheesecake out of pan. Cut cheesecake into 1-in squares. Store cheesecake bites in freezer until ready to serve. Enjoy!