Preheat oven to 350 degrees and grease mini cupcake pan. (I just use coconut oil.)
Combine dates and water (slowly) in a food processor and mix until a syrup texture forms.
Add peanut butter, melted coconut oil, and vanilla to the date syrup.
Add dry ingredients to the food processor: almond flour, salt, and baking soda. Mix until well combined.
Scoop about 1/2 – 1 tsp of batter into the mini cupcake pan.
Bake at 350 degrees for about 10 minutes or until edges are golden.
Cool completely before adding the chocolate filling.