Lightly toast the chopped almonds. While they're still warm, mix them with all other ingredients except dates. The warmth of the almonds should semi-melt the chocolate, so it coats the almonds but is still a bit chunky.

Slice each date lengthwise and remove the pit, still keeping the dates whole. 

Use a teaspoon to stuff as much filling into each date as you can.

Allow them to set - either putting them in the fridge half an hour, or just letting them rest for a while.

Serve at room temperature.