Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.
Test Kitchen tips
Almost any nut or nut butter may be used in this creative on-the-go snack.
While these are delectable year-round, try making them in mini muffin cups and include them as a healthy addition to holiday cookie and candy plates.