Line a mini muffin tin and set aside

Blend together the chocolate coconut shell ingredients until smooth and well combined. Spoon a teaspoon sized amount to the bottom of each mini muffin cup, ensuring there is enough to coat the bottom and pop into the freezer for 5 minutes to set

Meanwhile, process the remaining ingredients in a food processor until smooth with no chunks of date left

Portion the date mixture into 12 and place them in each of the mini muffin wells, then press lightly so the dates mixture is flattened. It’s helpful to wet your fingers a tad to keep them from sticking

Cover with the remaining chocolate mixture and pop back into the freezer for 15 minutes

Store in a covered container in the freezer