Preheat oven to 350 degrees. To make crusts, place oats and walnuts in food processor or high-powered blender. Grind on high for 1 minute. Add coconut powder, melted coconut oil and maple syrup. Continue to blend until combined. Divided crust evenly into greased mini-muffin pan or mini cheesecake pan (I used a non-stick silicone mold). Bake for 8-10 minutes. Allow to cool completely in the pan, while you make filling.

Soak raw cashews in warm water for 30 minutes. Drain. Add soaked cashews, coconut milk and coconut oil to food processor or high-powered blender (I used my Blendtec). Blend on high for 1-2 minutes. Add maple syrup, spinach leaves and salt. Continue to blend on high until smooth and creamy. Pour in vanilla and peppermint extract. Pulse until combined. Pour mint mixture into pan, over the cooled crusts. Cover and carefully place in freezer for 1-2 hours to become firm.

To make chocolate glaze, mix together cocoa powder, maple syrup and coconut oil until smooth and creamy. Add an additional 1-2 teaspoons of maple syrup, if needed. Remove from cheesecakes from freezer. Carefully remove cheesecakes from pan. Spread or drizzle chocolate glaze over cheesecakes. Serve chilled. Store in air-tight container in refrigerator or freezer.