Soak your cashews over night (or, if you forget- like I do a lot, soak in really hot water for 30 -40 minutes)
Soak your pitted dates in warm water for about 10 minutes. In a food processor, process the hazelnuts and dates until broken down and combined. Divide and press this mixture down into the bottom of 6 standard silicone muffin cups (or 24 small cups), and place them in the freezer for about 30 minutes. I use silicone because it makes it so much easier to peal them out when done. If you don’t have silicone, line your muffin cups with parchment so you will be able to remove the cups.
Wash out your food processor, and process the soaked cashews, coconut oil, coconut butter, honey, matcha and mint until well combined. Press this mixture on top of the hazelnut and date crust, and freeze for another 30 minutes.
Melt your chocolate in a double boiler over medium low heat being careful not to burn it. Using a spoon, spread the chocolate over the matcha layer and top with crushed candy canes before the chocolate sets.