Add the crust ingredients to a blender; blend until fine and it starts sticking together. (Be patient, it might take a few minutes, pause the blender to scrape down the sides and keep blending.) Press the crust into the bottom of six muffin tins and set aside.

Add the filling ingredients to a blender and blend until smooth and creamy.

Pour the filling mixture on top of the crusts.

Freeze overnight.

Add the toppings immediately before serving. Start with a layer of yogurt, a swirl of date syrup, and some crunchy almonds to top it off.