Cut the almonds into small pieces with a knife, then put them in a bowl together with the other ingredients for the basket and distribute the date mass evenly by hand.
Then put the muffin baking paper in the muffin pan.
Put a ball of approximately walnut-sized mass in the baking paper and spread it in a basket shape, so that it covers the paper.
Bake in a preheated oven at 170 degrees on Fan setting for approximately 20 minutes until golden brown.
Once baked, set aside to cool. Prepare the filling while it cools.
Place the ingredients for the filling in a food processor and mix until it has a thick, creamy consistency.
Fill the cooled baskets with the cream and put them in the fridge.
Mix the ingredients for the top over low heat until the chocolate melts.
Pour the melted chocolate over the cream, then sprinkle with peanuts.
Then put them in the fridge for 30 minutes.