If dates are not sticky or moist, soak in warm water 10 minutes and drain before using.

Grease 12 medium-sized muffin pan cups.

In food processor fitted with S blade, process granola, coconut flakes, salt and dates until mixture comes together, but is still chunky. Divide mixture into 12 balls and place 1 in each muffin cup, press down with fingers to cover bottom of pan and slightly up sides.

In small sauce pan, place sliced almonds, cover with water and bring to boil. Turn heat off, cover and let sit 20 minutes. Drain water from almonds. (Note: Almonds will be softened and the skins will release. Rinse well in cool water to remove skins.)

In food processor fitted with S blade, process softened almonds, coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice until smooth, turning off food processor and scraping down in-between until filling is smooth and creamy.

Divide filling mixture evenly into prepared cups, tapping down lightly with back of spoon. Cover and refrigerate 4-6 hours or overnight until firm.

Remove cheesecake bites from muffin tins by loosening with knife blade.

To serve, top each with teaspoon of peach jam, slices of fresh peach and sprinkle of coconut flakes.