In food processor, start with whirling the dates; then add oats, and almond butter.

Once well mixed (formed into a ball in the food processor), take about a tablespoon and a half of the mixture and press it into mini-muffin tin.

Additionally, press an indent into each one using the back of a wooden spoon. Fill each with Amoré Hazelnut and Cocoa Spread and place in freezer for 30 minutes to set.

The recipe makes 12 cups. Store in refrigerator for up to five days.