Drain dates and add all crust ingredients to a food processor and blend until a sticky dough forms. Stop to scrape down sides as needed. Some remaining almond chunks are okay.
Line 16, 1 cup muffin tins with with cupcake liners.
Divide crust between the 16 cups and press dough into the bottom of each liner. It's okay if crusts are not perfectly even.
Add all filling ingredients (start with 1/2 cup almond milk) to food processor or blender (if your food processor is smaller, a blender may be necessary).
Blend until smooth, adding almond milk, 2T at a time, as needed. You'll want a thick milkshake-like consistency.
Divide cherry filling evenly among the 16 crusts. To settle the filling into the tins, lay a hand-towel flat on the counter, hold the muffin tray parallel over the towel and gently tap the tray flat on the towel 3-4 times.
Sprinkle a pinch of cacao nibs on top of the filling. Place tray in the freezer. Serve after freezing for 2-3 hours for best consistency.
If storing, simply transfer to a sealed container after 5-6 hours until ready to serve.