Add the pitted dates, the shelled almonds, and the peanut butter to the blender. Blend until smooth and homogeneous, adding a drop of warm water if necessary to soften the mixture. Take portions of the mixture larger than a walnut and shape them into balls. Drop each ball into a bowl with the chopped almonds. Line a muffin tin with paper liners. Add one ball to each paper liner. Using a glass coffee cup, press the balls into cups. Fill each cup with a teaspoon of cream of your choice;



I used caramel cream. Melt the dark chocolate in a double boiler with a teaspoon of coconut oil. Drip the dark chocolate over the cream to seal the cups and create that crunchy effect with every bite. Refrigerate the cups for at least half an hour. Remove them from the molds. Your snack is ready! *You can store them in the refrigerator in an airtight container.